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Lapereau En Hachis.— Minced Rabbit

A minced rabbit dish cooked with mutton, butter, shallots, garlic, herbs, flour, wine, stock, and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Thyme and basil match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,768 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Lapereau En Hachis.— Minced Rabbit

Ingredients

Directions

Prepare

  1. Cut off all the meat from the remains of a roasted rabbit and mince it with a little roast mutton.

  2. Break the bones of the rabbit into small pieces and place them in a stewpan with butter, shallots, garlic, thyme, bay leaf, and basil.

  3. Turn these ingredients a few times over the heat.

Make the sauce

  1. Add flour and moisten with red wine and stock.

  2. Let it boil for half an hour over low heat.

  3. Strain the mixture.

Finish and serve

  1. Add the minced meat to the strained liquid with salt and coarse pepper.

  2. Heat without boiling.

  3. Serve hot, optionally garnished with fried bread.

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. Thyme + basiltop 1% of all pairs
    Smell alikestrong
    Cooked together1,768 recipes

    Shared aroma: terpineol (pine, woody).

  2. Shallot + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Garlic + basiltop 4% of all pairs
    Smell alikemoderate
    Cooked together4,805 recipes

    Shared aroma: linalool (floral, citrus).

  5. Garlic + thymetop 4% of all pairs
    Smell alikestrong
    Cooked together5,608 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Rabbit
Provides the minced meat and bones that flavour the sauce and form the dish's body.
Butter
Carries the aromatics in the stewpan and adds richness to the sauce.
Flour
Thickens the liquid into a light sauce that clings to the minced meat.
Red wine
Adds acidity and depth, and helps extract flavour from the bones and aromatics.
Stock
Supplies savoury body to the sauce as it simmers.
Shallots
Add a mild sweet onion aroma that builds the base flavour.

The step that matters

Heat without boiling. Once the minced meat is added, a rolling boil can toughen the proteins and make the meat dry and grainy, so it should only be heated gently until hot.

Swap the clove

How well each one fits the dish's main ingredients (rabbit, mutton, butter, shallot, garlic, thyme, basil):

  1. Winter savoryfits better
  2. Parsleyfits better
  3. Marjoramfits better
  4. Clovethe original

Fit is the average pairing score against rabbit, mutton, butter, shallot, garlic, thyme, basil. Candidates are from the same food group and used in at least 100 recipes.

“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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