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Blanquettes of Rabbits

A dish of simmered truffles and rabbit quenelles served with croutons, ragout, and sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Scallop and sauce work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 130 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Blanquettes of Rabbits

Ingredients

Directions

  1. Simmer truffles and quenelles of rabbit together over medium heat for 5 minutes.

  2. Dish up the mixture with croutons around it.

  3. Garnish with ragout and pour sauce over the dish before serving.

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. Scallop + saucetop 10% of all pairs
    Smell alikemoderate
    Cooked together130 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Scallop + rabbittop 13% of all pairs
    Smell alikemoderate
    Cooked together15 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Truffle + scalloptop 17% of all pairs
    Smell alikelow
    Cooked together40 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Truffle + rabbittop 17% of all pairs
    Smell alikelow
    Cooked together108 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Truffles
Adds a concentrated earthy aroma to the dish.
Rabbit quenelles
Form the main body of the dish.
Croutons
Add crisp texture against the soft quenelles.

The step that matters

Simmer truffles and quenelles of rabbit together over medium heat for 5 minutes.. Quenelles are delicate protein mixtures. Gentle, moderate heat sets them evenly, while excessive heat or longer simmering can make them firm, dry, or rubbery. Keeping the simmer brief and gentle helps them stay tender and keeps the truffles' aroma from dulling.

“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.

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