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Turban of Fillets of Rabbits, a LA Financiers

A turban-shaped rabbit fillet dish wrapped in bacon and paper, baked and served with financier ragout.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rabbit and meat work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 315 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Turban of Fillets of Rabbits, a LA Financiers

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Trim and lard the rabbit fillets closely.

  2. Prepare quenelle force-meat with the flesh of the rabbit legs.

  3. Form a cylindrical foundation with part of the force-meat and let it cool.

  4. Trim the top of the cooled cylinder and spread a thin layer of force-meat on it.

Assemble and bake

  1. Arrange the larded fillets around the sides at a slant, with the small ends turned over at the top.

  2. Insert cock's kernels deeply into the force-meat between each fillet and cover with bacon strips.

  3. Wrap the turban with a buttered band of paper and secure it with string.

  4. Bake in a 350°F (175°C) oven for one hour before serving.

Serve

  1. Remove the paper and bacon, glaze the fillets, and fill the center with Financier ragout.

  2. Pour some ragout around the base and serve.

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 + meattop 12% of all pairs
    Smell alikelow
    Cooked together315 recipes

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

  2. Rabbit + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,448 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Rabbit fillets
Form the main meat of the turban, cooking to a tender, juicy texture when larded.
Rabbit leg meat
Forms the quenelle force-meat, giving a smooth, binding layer that holds the turban together.
Fat bacon strips
Baste the turban with fat as it bakes, keeping the lean rabbit moist.

The step that matters

Forming and cooling the force-meat foundation. The cylinder must cool and firm before the fillets are arranged on it. Warm force-meat is soft and can slump or crack, so the turban loses its shape during baking.

“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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