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Fillets of Rabbits a LA Marechale

Rabbit fillets stuffed with kidneys, breaded and broiled, served with a butter glaze and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Fillets of Rabbits a LA Marechale

Ingredients

Directions

Prepare

  1. Trim the rabbit fillets neatly, leaving them whole.

  2. Beat the egg with pepper and salt, then toss the fillets in the egg.

  3. Wash the kidneys in warm water, then roll each kidney in the fillets.

  4. Place the fillets and kidneys on a skewer and toss them in the egg again.

  5. Roll them in bread crumbs and lay them on paper.

  6. Dip them in clarified butter and then in bread crumbs again.

Cook and serve

  1. Prepare a layer of ashes on the stove, place red-hot charcoal on top, and broil the fillets until light brown.

  2. Arrange the fillets on a dish with the kidneys placed crosswise on top.

  3. For the sauce, mix butter, glaze, pepper, salt, and lemon juice in a pan until hot, then pour it between the fillets.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Rabbit + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together626 recipes

    Shared aroma: decanal (soap, orange peel).

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

Rabbit fillets
Provide the main lean meat that is cooked and served as the centrepiece.
Egg
Acts as a binding coat that helps the bread crumbs adhere to the fillets.
Bread crumbs
Form a crisp, golden outer crust during broiling.
Clarified butter
Carries heat well and promotes even browning of the crumb coating.
Kidneys
Add a rich, savoury flavour and a soft texture against the lean fillets.
Butter
Adds richness and fat to the warm sauce, giving it a smooth body.

The step that matters

Broiling the coated fillets until light brown. Heat must brown the crumb coating without drying the lean rabbit meat. Removing the fillets once they are light brown keeps the flesh moist, since lean meat loses moisture quickly when overcooked.

“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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