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Fillets of Rabbits a LA Soubise

Fillets of rabbits à la soubise are rabbit fillets cooked with clarified butter, pepper, sea salt, and served with soubise sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Fillets of Rabbits a LA Soubise

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the fillets

  1. Remove the nerve from the rabbit fillets.

  2. Make an incision halfway through the thick end of each fillet and tuck the small end into the incision to form a loop.

  3. Secure the loop with a small wooden pin.

  4. Place a kidney in the center of each loop.

Cook

  1. In a sauté pan, add clarified butter and season with pepper and coarse sea salt.

  2. Cover the fillets with clarified butter and a sheet of buttered paper.

  3. Bake in a 350°F (175°C) oven or sauté until cooked through.

  4. Drain the fillets.

Serve

  1. Serve the fillets on a plate with soubise sauce.

  2. Mask the fillets with a thin cream sauce, except for the kidney.

  3. Brush the kidney with glaze.

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

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Rabbit + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,448 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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

Rabbit fillets
Provide the lean meat that is cooked through and served as the main component.
Kidney (in the method)
Adds a rich, distinctive flavor at the center of each loop.
Clarified butter
Conducts heat evenly and adds richness while cooking the fillets without burning.

The step that matters

Bake or sauté until cooked through. Rabbit fillets are very lean and dry out quickly, so they need careful timing and heat control. Cooking only until just done keeps the meat tender and juicy.

“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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