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Rabbit, Fillets of

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, Fillets of

Ingredients

Directions

  1. Prepare the rabbits by removing the skin and bones, then cut the meat into fillets.

  2. Wrap the fillets with larding bacon.

  3. Prepare a mirepoix by chopping onions, carrots, and celery.

  4. In a pan, sauté the mirepoix until soft.

  5. Add the wrapped fillets to the pan and cook until browned.

  6. Pour in the stock glaze and brown sauce, then simmer until cooked through.

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).

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

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