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Fillets of Rabbits Larded, a LA Toulouse

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Fillets of Rabbits Larded, a LA Toulouse

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Trim the rabbit fillets and lard two-thirds of each, starting at the thick end.

  2. Arrange the fillets in a circular row in a sauté pan lined with thin layers of flit bacon.

  3. Pour a little strong consommé or thin half-glaze over the fillets and cover with a round piece of buttered paper.

  4. Simmer in the oven at 350°F (175°C) for 10 minutes.

  5. Remove the paper, dry the larding, and glaze while basting frequently.

  6. Drain the fillets on a napkin, trim, and arrange them in a close circle on a serving dish.

  7. Fill the center with ragout a la Toulouse and pour some sauce around the base.

  8. Glaze the larding of the fillets and serve.

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

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: ethanol (alcoholic, ethereal).

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

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