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Rissoles of Rabbit

A pastry dish filled with rabbit meat, formed into rissoles and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Rissoles of Rabbit

Ingredients

Directions

Prepare the filling

  1. Make a rich filling with the meat of cold dressed rabbits.

Shape the rissoles

  1. Roll out the puff pastry and place lumps of the filling at equal distances.

  2. Moisten the pastry around the filling, then fold it in half.

  3. Press the edges with your fingers and cut out shapes with a knife.

Coat and fry

  1. Optionally, dip them in beaten egg yolks and coat with breadcrumbs before frying.

  2. Fry the rissoles until they are a nice brown color.

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. Meat + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

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

  3. 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

Puff pastry
Forms the flaky outer case that encloses the filling and crisps when fried.
Beaten egg yolks
Binds the breadcrumb coating and helps it brown during frying.
Breadcrumbs
Forms a crisp, golden outer coating when fried.

The step that matters

Sealing the pastry around the filling. Moistened, pressed edges must seal fully so the filling stays inside while frying. Gaps let fat and juices escape and make the rissoles fall apart or greasy.

“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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