Name: Quenelles of Rabbit
Ingredients: rabbit; tarragon; sauces

Why it works: Rabbit and tarragon work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 42 recipes. Both carry sabinene, which smells woody, terpenic. The science ↓

Quenelles of Rabbit

Ingredients

rabbit
tarragon
sauces

Directions

Prepare the rabbit as you would for chicken.
Make quenelles using the rabbit meat.
Serve with tarragon and your choice of sauces.

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.

Rabbit + tarragontop 13% of all pairs

Smell alikemoderate

Cooked together42 recipes

Shared aroma: sabinene (woody, terpenic).
Rabbit + saucetop 16% of all pairs

Smell alikemoderate

Cooked together330 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Tarragon + saucetop 17% of all pairs

Smell alikelow

Cooked together566 recipes

Shared aroma: ethanol (alcoholic, ethereal).