Name: Blaitquettes of Rabbits
Ingredients: 325 ounces of truffles, cut into scallops; 2 dozen small quenelles of rabbit; croutons for serving; ragout for garnish; sauce for serving

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 ↓

Blaitquettes of Rabbits

2 dozen small quenelles of rabbit

Ingredients

325 ounces of truffles, cut into scallops
2 dozen small quenelles of rabbit
croutons for serving
ragout for garnish
sauce for serving

Directions

Simmer truffles and quenelles of rabbit together over medium heat for 5 minutes.
Dish up the mixture with croutons around it.
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.

Scallop + saucetop 10% of all pairs

Smell alikemoderate

Cooked together130 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Scallop + rabbittop 13% of all pairs

Smell alikemoderate

Cooked together15 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Rabbit + saucetop 16% of all pairs

Smell alikemoderate

Cooked together330 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Truffle + scalloptop 17% of all pairs

Smell alikelow

Cooked together40 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
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: Provide the dish's main aroma and flavour, and their scallop cuts give it its visible texture.
Rabbit quenelles: Form the main body of the dish, giving a soft, tender texture once simmered.

“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.