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Rabbit, Cream of

A steamed rabbit mixture flavored with cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rabbit and sauce work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 330 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Rabbit, Cream of

6 or 8 small molds

Ingredients

Directions

Prepare the rabbit

  1. Finely chop the rabbit or pass it through a mincing machine two or three times.

  2. Pound the rabbit in a mortar until smooth.

  3. Pass the mixture through a fine sieve.

Mould and steam

  1. Mix in the egg and white sauce, then season with salt and pepper.

  2. Press lightly into 6 or 8 well-buttered small molds.

  3. Steam gently for 15 to 20 minutes until firm.

Serve

  1. Serve with the brown sauce strained over 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. Rabbit + saucetop 16% of all pairs
    Smell alikemoderate
    Cooked together330 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Rabbit + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together1,334 recipes

    Shared aroma: 2-pentylpyridine (fat).

  3. Sauce + peppertop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: decanal (soap, orange peel).

  5. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sauce and pepper barely smell alike, yet cooks put them together in 15,303 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

Raw rabbit
Forms the main body of the mixture, giving the set custard-like texture.
Egg
Binds the mixture so it sets firm when steamed.
Thick white sauce
Adds moisture and richness, keeping the mould tender rather than dry.

The step that matters

Steam gently. Egg-bound mixtures set through gentle heat; boiling or fierce steam can make them curdle, bubble and turn rubbery or porous instead of smooth and firm.

“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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