Name: Fried Rabbit
Ingredients: 1 rabbit; 2 eggs, beaten; 1 cup fine bread crumbs; coarse sea salt; black pepper

Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Fried Rabbit

Ingredients

Directions

Empty and thoroughly wash the rabbit.
Soak the rabbit, then blanch it in boiling water for 5 to 7 minutes.
Drain the rabbit and let it cool.
Cut the rabbit into joints.
Dip each joint into the beaten eggs, then coat with seasoned bread crumbs.

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.

Egg + breadtop 13% of all pairs

Smell alikemoderate

Cooked together22,662 recipes

Shared aroma: (e)-2-octenal (fatty, green).
Bread + peppertop 16% of all pairs

Smell alikemoderate

Cooked together20,964 recipes

Shared aroma: 2-nonenal (fatty, green).
Rabbit + breadtop 17% of all pairs

Smell alikemoderate

Cooked together307 recipes

Shared aroma: decanal (soap, orange peel).
Rabbit + peppertop 18% of all pairs

Smell alikemoderate

Cooked together1,334 recipes

Shared aroma: 2-pentylpyridine (fat).
Rabbit + eggtop 27% of all pairs

Smell alikemoderate

Cooked together558 recipes

Shared aroma: decanal (soap, orange peel).