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Blanquettes of Rabbits

A dish of rabbit quenelles simmered with truffles, served with croutons and ragout.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Scallop and rabbit work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Blanquettes of Rabbits

Ingredients

Directions

Cook

  1. Simmer the truffles and quenelles of rabbit together over medium heat for five minutes.

Serve

  1. Dish up the mixture with croutons arranged around it.

  2. Garnish with ragout and pour sauce over the dish before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Scallop + rabbittop 13% of all pairs
    Smell alikemoderate
    Cooked together15 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Truffle + scalloptop 17% of all pairs
    Smell alikelow
    Cooked together40 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Truffle + rabbittop 17% of all pairs
    Smell alikelow
    Cooked together108 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Truffles
Adds an earthy, aromatic flavour that defines the dish.
Rabbit quenelles
Provides the tender, mild-flavoured main body of the dish.

The step that matters

Simmering the truffles and quenelles. Quenelles are delicate and can break apart or turn tough if the liquid boils hard. A gentle simmer over medium heat cooks them evenly while keeping them intact.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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