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Rjssolettes of Hare with Hare Sauce

Rissoles made from hare meat, coated in egg and breadcrumbs, fried in lard, served with hare sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Meat and parsley are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 3,040 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Rjssolettes of Hare with Hare Sauce

six rissoles

Ingredients

Directions

Shape and coat

  1. Roll hare meat into six rissoles.

  2. Coat each rissole in egg, then breadcrumbs.

Fry and serve

  1. Fry the rissoles in boiling lard for 2 minutes.

  2. Serve in an entree dish with fried parsley and hare sauce on the side.

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. Meat + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together3,040 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Meat + saucetop 22% of all pairs
    Smell alikelow
    Cooked together2,167 recipes
  4. Meat + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Parsley + saucetop 23% of all pairs
    Smell alikelow
    Cooked together6,693 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Hare meat
Forms the main body of the rissoles, giving them their substance and meaty flavour.
Egg
Acts as a binder that helps the breadcrumbs stick to the rissoles.
Breadcrumbs
Form a coating that becomes crisp and golden when fried.
Lard
Frying fat that conducts heat to brown the coating and adds richness.

The step that matters

Frying in boiling lard. Very hot fat sets the breadcrumb coating quickly, so it browns crisp rather than soaking up grease. Two minutes is brief, so the coating needs to be well formed and sealed before the rissoles go into the fat.

Swap the parsley

How well each one fits the dish's main ingredients (meat, egg, sauce):

  1. Capersfits better
  2. Nutmegfits about as well
  3. Tarragonfits about as well
  4. Parsleythe original

Fit is the average pairing score against meat, egg, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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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