Why it works: Rabbit and meat work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 315 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓
Rabbit Bouillon
Ingredients
Directions
Pound the rabbit meat and rub it through a fine sieve.
Add the rabbit meat to the stock.
Optionally, beat eggs with cream and add to the mixture.
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.
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Rabbit + meattop 12% of all pairsSmell alikelowCooked together315 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Rabbit + creamtop 12% of all pairsSmell alikemoderateCooked together409 recipes
Shared aroma: 2-nonanone (fruity, floral).
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Meat + eggtop 22% of all pairsSmell alikemoderateCooked together6,432 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Meat + creamtop 24% of all pairsSmell alikelowCooked together2,248 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
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Egg + creamtop 24% of all pairsSmell alikelowCooked together42,166 recipes
Shared aroma: acetic acid (sour, vinegar).
Egg and cream barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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