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Rabbity Fricandeau of

A braised rabbit with bacon, tomato puree, and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rabbit and tomato work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 107 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Rabbity Fricandeau of

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Lard the rabbit flesh evenly and closely.

  2. Place the rabbit in a deep baking dish.

  3. Pour enough stock to cover the rabbit.

  4. Cover the dish with buttered paper.

Bake and reduce

  1. Bake in a moderate oven (350°F / 175°C) until tender, about 1.5 hours, basting frequently.

  2. Remove the rabbit.

  3. Keep the rabbit warm.

  4. Boil the remaining liquid until reduced.

Serve

  1. Spread the tomato puree on a hot dish.

  2. Place the rabbit on top of the puree.

  3. Crisp the larding with a hot shovel.

  4. Pour the gravy over the rabbit.

  5. Serve very 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. Rabbit + tomatotop 21% of all pairs
    Smell alikemoderate
    Cooked together107 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, which becomes tender through slow, moist baking in stock.
Bacon
Larding fat threaded through the lean meat keeps it moist and adds savoury flavour as it melts.
Stock
Moist cooking liquid that tenderises the rabbit and is reduced to make the gravy.
Tomato puree
Adds acidity and rich colour and flavour to the base the rabbit rests on.

The step that matters

Crisp the larding with a hot shovel. The bacon larding must be browned quickly at high heat so it turns crisp and golden rather than greasy. Lard that is only warmed stays soft and pale.

“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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