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Rabbit En Gibelotte, Fricasseed

A rabbit fricassee cooked with bacon, onions, mushrooms, wine, and bouquet garni.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: White wine and mushroom are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,765 recipes. Both carry ethyl octanoate, which smells fruity. The science ↓

Rabbit En Gibelotte, Fricasseed

Ingredients

Directions

Brown the meat

  1. Cut the bacon into small dice and brown in a stew-pan with butter.

  2. Remove the bacon and brown the rabbit cut into joints.

  3. Return the bacon to the stew-pan.

Simmer and serve

  1. Add flour and moisten with broth and wine.

  2. Season with pepper, salt, onions, mushrooms, and bouquet garni.

  3. Serve with toasts or fried bread around the dish.

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. White wine + mushroomtop 5% of all pairs
    Smell alikemoderate
    Cooked together1,765 recipes

    Shared aroma: ethyl octanoate (fruity).

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Onion + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

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

What each ingredient does

Rabbit
Provides the main meat, which becomes tender as it braises in the liquid.
Flour
Thickens the cooking liquid into a light sauce around the rabbit.
Bacon
Adds savory fat and flavor that carries into the butter-browned meat.
Butter
Adds fat for browning the bacon and rabbit, building flavor and color.
White wine (or red)
Adds acidity and aroma to the sauce as it moistens the dish.

The step that matters

Browning the rabbit joints. Browning the rabbit in fat creates surface color and roasted flavor through the Maillard reaction. Crowding the pan or moving the pieces too early steams them instead, leaving the sauce flat and pale.

Swap the onion

How well each one fits the dish's main ingredients (butter, rabbit, flour, white wine, pepper, mushroom):

  1. Shallotfits better
  2. Asparagusfits about as well
  3. Capsicumfits about as well
  4. Onionthe original

Fit is the average pairing score against butter, rabbit, flour, white wine, pepper, mushroom. 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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