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Rabbit Mould

A chilled rabbit dish with boiled eggs and gelatin set in a mold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rabbit and parsley work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 602 recipes. Both carry sabinene, which smells woody, terpenic. The science ↓

Rabbit Mould

Ingredients

Directions

Prepare the rabbit

  1. Boil the rabbit in water until tender.

  2. Remove the bones from the rabbit.

Make the mould

  1. Slice the hard-boiled eggs into rings and arrange them at the edge of a mold with a little parsley.

  2. Boil the cooking liquid with the gelatine until dissolved, then strain it.

  3. Pour the strained liquid into the mold over the rabbit and eggs.

  4. Refrigerate overnight for best results.

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. Rabbit + parsleytop 16% of all pairs
    Smell alikemoderate
    Cooked together602 recipes

    Shared aroma: sabinene (woody, terpenic).

  2. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

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

  3. Rabbit + eggtop 27% of all pairs
    Smell alikemoderate
    Cooked together558 recipes

    Shared aroma: decanal (soap, orange peel).

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 that forms the body of the mould.
Gelatine
Dissolves in the cooking liquid and sets it into a firm, sliceable jelly.
Hard-boiled eggs
Add a firm, contrasting texture and visual pattern when sliced inside the set jelly.

The step that matters

Boil the cooking liquid with the gelatine until dissolved, then strain it.. Gelatine must fully dissolve to set evenly; undissolved granules leave gritty spots. Straining removes solids and particles so the jelly sets clear and smooth.

Swap the parsley

How well each one fits the dish's main ingredients (rabbit, egg):

  1. Nutmegfits better
  2. Tarragonfits better
  3. Capersfits about as well
  4. Parsleythe original

Fit is the average pairing score against rabbit, 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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