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Florendinc Rabbits

A dish of rabbits simmered in a veal gravy sauce with anchovy, lemon, butter, flour, egg yolk, and thick cream, garnished with lemon and barberries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Florendinc Rabbits

Ingredients

Directions

Prepare the rabbits

  1. Skin the rabbits, leaving the ears on, and dry them with a cloth.

  2. Carefully remove the bones, keeping the head whole.

Make the sauce

  1. Prepare a white sauce with veal gravy, anchovy, and lemon juice.

  2. Strain the sauce and mix in butter rolled in flour to thicken it.

  3. Beat the egg yolk with cream and salt, then mix it into the gravy.

  4. Heat the mixture gently without boiling, then pour it over the rabbits.

Serve

  1. Garnish with lemon and barberries before serving.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Anchovy + eggtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

  5. Anchovy + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Young rabbits
Provide the tender meat that is the main component of the dish.
Butter
Enriches the sauce with fat and gives it a smooth, rich body.
Flour
Thickens the sauce when cooked with butter, giving it body.
Egg yolk
Emulsifies with cream and enriches the sauce, helping it set smoothly when gently heated.
Veal gravy
Forms the savoury liquid base of the sauce.
Cream
Adds richness and smoothness to the sauce.

The step that matters

Heat the sauce gently without boiling. Egg yolk in the sauce can curdle or turn grainy if it gets too hot. Gentle heat keeps the sauce smooth and cohesive.

“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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