Skip to main content
Main

Fillets of Rabbit with Potatoes

A dish of rabbit fillets cooked with ham, potatoes, and a white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Fillets of Rabbit with Potatoes

Ingredients

Directions

Prepare the rabbit

  1. Divide rabbit fillets into 2-3 pieces and flatten them to an even thickness.

  2. Trim the fillets into small cutlet shapes.

  3. Place the cutlets in a buttered sauté pan.

  4. Squeeze lemon juice over the fillets.

  5. Season the fillets with salt and pepper.

  6. Fry the fillets over moderate heat, turning once.

  7. Cut ham into the same shape as the fillets.

  8. Heat the ham in a saucepan with a small amount of broth.

  9. When the rabbit fillets are firm to the touch, drain them.

Make the sauce and serve

  1. Arrange the fillets in a circle with the ham on a mound of hot potatoes.

  2. In the sauté pan, combine white sauce and broth.

  3. Stir the sauce over heat until it coats the spoon.

  4. Add blanched mushrooms to the sauce.

  5. Add sugar to the sauce.

  6. Boil the sauce again.

  7. Finish the sauce with cream.

  8. Pour the sauce over the fillets.

  9. 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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Rabbit + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together409 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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

What each ingredient does

Rabbit fillets
Provide the main lean meat, which turns firm and opaque as it cooks.
White sauce
Gives a smooth, rich coating that carries the flavour over the fillets.
Cream
Adds richness and a silky texture to the finished sauce.
Butter
Adds fat for frying, helping the fillets brown lightly in the pan.
Broth
Adds savoury liquid to the sauce and to the ham while it heats.
Sugar
Adds a small amount of sweetness to balance the lemon and savoury sauce.

The step that matters

Frying the fillets. Thin rabbit meat dries out quickly over high heat, so moderate heat and turning once keep it tender and juicy. Drain as soon as it feels firm to avoid overcooking.

“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

Potato CroquettesPotato Croquettes255 recipesLemon SauceLemon Sauce236 recipesPotato RollsPotato Rolls78 recipesMushroom SoupMushroom Soup60 recipes