Why it works: Rabbit and meat work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 315 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓
Turban of Fillets of Rabbits, a LA Financiers
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.
Prepare the turban
Trim the rabbit fillets closely.
Lard the rabbit fillets closely.
Prepare quenelle force-meat using the flesh from the rabbit legs.
Form a cylindrical foundation with part of the force-meat.
Let the cylinder cool.
Trim the top of the cooled cylinder.
Spread a thin layer of force-meat on top.
Arrange the larded fillets around the sides at a slant, with the small ends turned over at the top.
Insert cock's kernels between each fillet.
Press the kernels into the force-meat coating.
Cover the kernels with thin strips of fat bacon to keep them white.
Bake and serve
Grease a band of paper with butter.
Wrap the paper around the turban.
Secure the paper with string.
Bake the turban in a 350°F (175°C) oven for one hour.
Remove the paper.
Glaze the larded fillets.
Carefully pick off the bacon from the kernels.
Fill the center with a financiers ragout.
Pour some ragout around the base before serving.
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.
-
Rabbit + meattop 12% of all pairsSmell alikelowCooked together315 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
-
Rabbit + buttertop 15% of all pairsSmell alikemoderateCooked together1,448 recipes
Shared aroma: decanal (soap, orange peel).
-
Meat + buttertop 16% of all pairsSmell alikemoderateCooked together7,594 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Rabbit fillets
- Form the main meat structure and tender body of the turban.
- Quenelle force-meat
- Binds and cushions the turban, giving a smooth, set, sliceable texture.
- Fat bacon strips
- Bastes the surface with fat during baking and protects the kernels from browning.
- Cock's kernels
- Add a rich, tender bite and contrast in texture between the fillets.
The step that matters
Covering the kernels with bacon. Bacon protects the pale kernels from drying and browning in the oven, keeping them white as the recipe intends.
“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.
You might also like
Meat Croquettes52 recipes
Meatballs37 recipes
Mince Meat37 recipes
Meat Cakes35 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.