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Poupetons of Rabbit

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and truffle are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,209 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Poupetons of Rabbit

Ingredients

Directions

  1. Butter the inside of the dariole moulds and decorate with tongue, truffle, or hard-boiled egg.

  2. Fill the moulds with light quenelle farce.

  3. Place the moulds in a stewpan and add enough water to reach halfway up the sides.

  4. Boil gently for about 25 minutes.

  5. Remove from heat and let stand for a few minutes.

  6. Trim any excess above the rim of the moulds.

  7. Invert the moulds onto a napkin to drain.

  8. Serve the poupetons.

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 + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

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

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