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Rabbit, Darioles of

A steamed rabbit mixture formed into pastry-like shapes, served with mushroom, oyster, or celery sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sauce and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Rabbit, Darioles of

Ingredients

Directions

Prepare the mixture

  1. Pound the rabbit until smooth.

  2. Add the egg, panada, salt, and pepper; mix well.

  3. Pass the mixture through a fine wire sieve.

  4. Stir in the cream and brown sauce.

Steam and serve

  1. Press the mixture lightly into well-buttered darioles.

  2. Steam gently for 20 to 25 minutes until firm.

  3. Unmould and serve with mushroom, oyster, or celery sauce.

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. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  3. Rabbit + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together409 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  4. Rabbit + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together406 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Cream + mushroomtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Rabbit
Forms the main body of the mousse, giving it its meaty flavour and substance.
Egg
Binds the mixture and sets when steamed, giving the darioles a firm, sliceable structure.
Panada
Adds starch that helps thicken the mixture and keeps it tender after cooking.
Cream
Adds richness and moisture, keeping the texture soft and smooth.
Brown sauce
Contributes savoury depth and colour to the mixture.

The step that matters

Steam gently for 20 to 25 minutes until firm. High heat or boiling water can make egg-based mixtures curdle and turn spongy or pitted. Gentle steam sets the egg proteins slowly, producing a smooth, tender texture.

“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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