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Made Dishes of Rabbit

A rabbit stew cooked with onions, butter, consommé, plain sauce, cream, pepper, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Made Dishes of Rabbit

Ingredients

Directions

Prepare the onions

  1. Cut the onions in half and boil until very tender.

  2. Drain the onions on a sieve and chop them.

Make the sauce

  1. Melt the butter in a stewpan.

  2. Add the chopped onions and fry until they begin to brown.

  3. Add the consommé and reduce the mixture.

  4. Stir in the plain sauce and then add the cream.

  5. Season with pepper and coarse sea salt, and heat until very hot.

Serve

  1. Place the rabbits on a dish and pour the sauce over them.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Cream + rabbittop 12% of all pairs
    Smell alikemoderate
    Cooked together409 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Onion + rabbittop 13% of all pairs
    Smell alikemoderate
    Cooked together1,292 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

Onions
Soften when boiled, then brown in butter to add sweetness and savoury depth to the sauce.
Butter
Fat that frying the onions in, carrying flavour and helping them brown.
Consommé
Adds savoury liquid that reduces down to concentrate the sauce's flavour.
Cream
Adds richness and a smooth, silky texture to the sauce.
Rabbits
Main protein of the stew, served with the sauce poured over them.

The step that matters

Heat the sauce until very hot after adding the cream. Cream can curdle or separate if it is boiled hard or overheated. Heating gently until hot, without a rolling boil, keeps the sauce smooth and cohesive.

Swap the onion

How well each one fits the dish's main ingredients (butter, sauce, cream, pepper, rabbit):

  1. Mustardfits about as well
  2. Potatofits about as well
  3. Capsicumfits about as well
  4. Onionthe original

Fit is the average pairing score against butter, sauce, cream, pepper, rabbit. 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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