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Rabbit a LA Tart Are

A marinated rabbit served with a tartare sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Rosemary and sage match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 465 recipes. Both carry 1,8-cineol, which smells eucalyptus, camphor. The science ↓

Rabbit a LA Tart Are

Ingredients

Directions

Prepare

  1. Marinate the rabbit in a mixture of vinegar, salt, pepper, spices, onion, rosemary, sage, fine herbs, cloves, and mace for 4 hours.

  2. Cut the rabbit into joints.

  3. Dip each joint in beaten eggs, then coat with bread crumbs.

Cook and serve

  1. Grill the rabbit until cooked through.

  2. Serve with Sauce Tartare.

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. Rosemary + sagetop 1% of all pairs
    Smell alikestrong
    Cooked together465 recipes

    Shared aroma: 1,8-cineol (eucalyptus, camphor).

  2. Pepper + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  3. Rosemary + clovetop 3% of all pairs
    Smell alikestrong
    Cooked together519 recipes

    Shared aroma: estragole (anise, licorice).

  4. Pepper + rosemarytop 4% of all pairs
    Smell alikestrong
    Cooked together2,324 recipes

    Shared aroma: estragole (anise, licorice).

  5. Sage + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together731 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Rabbit
Is the main protein, becoming tender and cooked through on the grill.
Eggs
Bind the bread crumbs to the rabbit joints so the coating adheres.
Bread crumbs
Form a crisp outer coating that browns on the grill.
Vinegar
Acidity in the marinade that helps flavour and slightly tenderise the meat.

The step that matters

Grill the rabbit until cooked through. Rabbit is very lean and dries out quickly, so it needs gentle heat and careful checking to be fully cooked without becoming tough. The breaded coating also browns faster than the meat cooks, so watch it closely.

Swap the mace

How well each one fits the dish's main ingredients (rabbit, vinegar, pepper, onion, rosemary, sage, clove):

  1. Thymefits better
  2. Marjoramfits better
  3. Winter savoryfits better
  4. Macethe original

Fit is the average pairing score against rabbit, vinegar, pepper, onion, rosemary, sage, clove. 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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