Name: 12 Scollops of Rabbits
Ingredients: 3 rabbits; clarified butter; truffles; coarse sea salt; black pepper

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 ↓

12 Scollops of Rabbits

Ingredients

Directions

Detach the fillets from the rabbits and remove the sinews.
Scollop the fillets by slicing them at an angle and flattening with the handle of a knife.
Heat clarified butter in a sauté pan and add the scollops.
Slice the truffles to match the size of the scollops and mix them in with the rabbits, adding salt and pepper.
Toss the mixture before serving, drain excess butter, and combine the scollops with the sauce to infuse flavor.
Garnish the dish with sippets.

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.

Butter + truffletop 11% of all pairs

Smell alikemoderate

Cooked together2,209 recipes

Shared aroma: nonanal (fat, citrus).
Rabbit + buttertop 15% of all pairs

Smell alikemoderate

Cooked together1,448 recipes

Shared aroma: decanal (soap, orange peel).
Rabbit + truffletop 17% of all pairs

Smell alikelow

Cooked together108 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Rabbit + peppertop 18% of all pairs

Smell alikemoderate

Cooked together1,334 recipes

Shared aroma: 2-pentylpyridine (fat).
Butter + peppertop 21% of all pairs

Smell alikemoderate

Cooked together85,593 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).