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Rabbit, Cream of

A steamed rabbit mixture with white sauce, egg, and brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rabbit and sauce work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 330 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Rabbit, Cream of

6 or 8 small molds

Ingredients

Directions

Prepare the rabbit

  1. Finely chop the rabbit or pass it through a mincing machine two or three times.

  2. Pound the rabbit in a mortar until smooth.

Make the mixture

  1. Work in the egg, then add the white sauce and season with salt and pepper.

  2. Pass the mixture through a fine sieve.

Mould and serve

  1. Press lightly into 6 or 8 well-buttered small molds.

  2. Steam gently until firm.

  3. Serve with the brown sauce strained over the dish.

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. Rabbit + saucetop 16% of all pairs
    Smell alikemoderate
    Cooked together330 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Rabbit + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together1,334 recipes

    Shared aroma: 2-pentylpyridine (fat).

  3. Sauce + peppertop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Rabbit + eggtop 27% of all pairs
    Smell alikemoderate
    Cooked together558 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sauce and pepper barely smell alike, yet cooks put them together in 15,303 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

What each ingredient does

Raw rabbit
Forms the main body of the mixture and gives the dish its meaty flavour.
Egg
Binds the mixture so it sets firm when steamed.
Thick white sauce
Adds moisture and smoothness, keeping the mousse tender rather than dry.
Brown sauce
Adds savoury richness and moisture to the finished dish when spooned over.

The step that matters

Steam gently until firm. High heat or boiling makes egg-set mixtures curdle and turn rubbery or porous. Gentle steam sets the egg slowly so the mould stays smooth and tender.

“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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