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Rabbit, En Gibelotte

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Butter and white wine are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 5,083 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Rabbit, En Gibelotte

Ingredients

Directions

  1. Cut the rabbit into equal-sized pieces and place in a deep dish.

  2. Mix the water, vinegar, and stock, then pour over the rabbit. Let it soak for 1 hour.

  3. Remove the rabbit pieces and drain them.

  4. Melt butter in a saucepan over medium heat. Brown the bacon, then remove it.

  5. Wipe the rabbit pieces with a clean cloth and add them to the butter. Cook until tender, then remove and keep warm.

  6. Sprinkle flour into the butter to thicken it, stirring with a wooden spoon.

  7. Add the bacon, onions, and mushrooms to the sauce. Cook uncovered for about 30 minutes.

  8. Serve the rabbit in a deep dish with the sauce poured over it, garnished with fried sippets.

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. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Vinegar + white winetop 11% of all pairs
    Smell alikemoderate
    Cooked together1,776 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. White wine + oniontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,535 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Swap the onion

How well each one fits the dish's main ingredients (rabbit, vinegar, butter, flour, white wine, pepper):

  1. Shallotfits better
  2. Mustardfits about as well
  3. Capsicumfits about as well
  4. Onionthe original

Fit is the average pairing score against rabbit, vinegar, butter, flour, white wine, pepper. Candidates are from the same food group and used in at least 100 recipes.

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