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Rabbit, Boudins of

Rabbit Boudins are minced rabbit meat mixed with butter, bacon, flour, spices, and egg yolks, formed into small sausage shapes and simmered in stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and onion are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Rabbit, Boudins of

Ingredients

Directions

Prepare the forcemeat

  1. Remove skin and sinew from the rabbit meat and mince finely.

  2. Pound the minced meat well to create a smooth texture.

  3. Mix in butter, fat bacon, flour, salt, pepper, pounded mace, and minced onions or mushrooms.

  4. Bind the mixture with 1 or 2 egg yolks and beat until smooth.

Shape and poach

  1. Spread the forcemeat on a dish and form it into small sausage shapes.

  2. Place the sausages in a stewpan and cover with boiling stock.

  3. Simmer gently until the forcemeat is set.

  4. Drain the sausages and arrange them in a circle on a serving dish.

Serve

  1. Pour over a nicely-flavored brown sauce and serve hot.

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. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Rabbit + meattop 12% of all pairs
    Smell alikelow
    Cooked together315 recipes

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Rabbit + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,292 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Rabbit + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,067 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Rabbit meat
Forms the main body of the sausages once minced, pounded and set.
Egg yolks
Bind the forcemeat and help it set firm when simmered.
Butter
Adds richness and moisture so the forcemeat stays tender.
Fat bacon
Adds fat that keeps the lean rabbit meat moist and flavorful.
Flour
Helps thicken the forcemeat and gives it body to hold its shape.

The step that matters

Simmer gently until the forcemeat is set. Boiling vigorously can toughen and crack the delicate forcemeat, while gentle simmering lets the egg proteins set it evenly and keep it tender.

Swap the mace

How well each one fits the dish's main ingredients (rabbit, meat, butter, flour, pepper, onion, egg):

  1. Parsleyfits better
  2. Thymefits better
  3. Turmericfits better
  4. Macethe original

Fit is the average pairing score against rabbit, meat, butter, flour, pepper, onion, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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