Name: Turban of Fillets of Rabbits
Ingredients: 4 young rabbits; 8 slices of bacon; truffles (as needed); bread (for the center); fat bacon (for covering bread)

Why it works: Truffle and bread work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 531 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Turban of Fillets of Rabbits

Ingredients

Directions

Detach the fillets from the rabbits, including the inside fillets.
Lard the 8 large fillets with bacon and garnish the 8 smaller ones with truffles.
Make slanting incisions in the fillets with a sharp knife.
Use a round cutter to scoop pieces from the truffles and slice them thinly.
Insert a round piece of truffle into each incision and press the flesh close.
Make a farce from the flesh of the rabbit legs.
Cut the bread into 4 pieces and cover with fat bacon for easy removal.
Shape the farce around the bread on the serving dish to form a turban.

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.

Truffle + breadtop 16% of all pairs

Smell alikelow

Cooked together531 recipes

Shared aroma: furaneol (caramel, strawberry).
Rabbit + truffletop 17% of all pairs

Smell alikelow

Cooked together108 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Rabbit + breadtop 17% of all pairs

Smell alikemoderate

Cooked together307 recipes

Shared aroma: decanal (soap, orange peel).