Skip to main content
Main

Rabbits En Galantine for a Dish

A rolled rabbit stuffed with forcemeat, ham, fowl, omelets, and larded with bacon, braised and glazed, served with cullis.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Rabbit and ham work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 273 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Rabbits En Galantine for a Dish

Ingredients

Directions

Prepare

  1. Lay the boned rabbits flat.

  2. Spread a little light forcemeat on each rabbit.

  3. Add slices of lean ham, breast of fowl, and omelets.

  4. Roll the rabbits tightly and sew them closed.

  5. Lard the tops with slices of fat bacon.

Cook and serve

  1. Blanch and braise the rabbits.

  2. Before serving, glaze the larding and serve with cullis underneath.

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 + hamtop 13% of all pairs
    Smell alikemoderate
    Cooked together273 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Rabbit + saucetop 16% of all pairs
    Smell alikemoderate
    Cooked together330 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Ham + saucetop 22% of all pairs
    Smell alikelow
    Cooked together1,314 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

Boned rabbits
Form the main body of the galantine, rolled around the stuffing and holding its shape.
Light forcemeat
Adds a soft, moist, tender filling that binds the rolled layers together.
Breast of fowl
Adds a mild, tender meat layer that complements the rabbit inside the roll.
Omelets made from egg whites and yolks
Set during cooking to form a firm, sliceable layer inside the roll.
Fat bacon
Basting fat on the outside that keeps the lean rabbit moist and browns the surface.

The step that matters

Roll the rabbits tightly and sew them closed.. A loose roll can open or leave gaps during blanching and braising, letting the filling escape and the slices lose their neat layered shape.

“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.

You might also like

Rabbit PattiesRabbit Patties6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes