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Rabbit, Darioles of

Steamed rabbit mixture served in buttered pastry cups with mushroom, oyster, or celery sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sauce and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Rabbit, Darioles of

Ingredients

Directions

Prepare the mixture

  1. Pound the rabbit until smooth.

  2. Add the egg, panada, salt, and pepper, and mix well.

  3. Pass the mixture through a fine wire sieve.

  4. Stir in the cream and brown sauce.

Cook and serve

  1. Press the preparation lightly into well-buttered darioles.

  2. Steam gently for 20 to 25 minutes until firm.

  3. Unmould and serve with mushroom, oyster, or celery sauce.

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. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  3. Rabbit + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together409 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  4. Rabbit + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together406 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Cream + mushroomtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Rabbit
Forms the main body of the darioles and gives them their meaty flavour.
Egg
Binds the mixture and sets it firm when steamed.
Panada
Adds body and helps keep the mixture tender and moist.
Cream
Adds moisture and richness, softening the texture of the set mixture.
Brown sauce
Adds savoury depth and colour to the rabbit mixture.

The step that matters

Steam gently for 20 to 25 minutes until firm. Steaming gently keeps the egg-based mixture delicate; high heat or boiling can cause it to curdle, puff, or turn rubbery, so it should set evenly without bubbling.

“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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