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Rabbits Sin Prised

A rabbit stuffed with pudding, seasoned with parsley, lemon peel, beef marrow, cream, salt, egg yolks, and served with brown coulis and myrtle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Rabbits Sin Prised

Ingredients

Directions

Prepare the rabbit

  1. Skewer young rabbits and fill them with pudding as for roasted rabbits.

  2. Roast the rabbits and remove the jawbones, placing them in the eyes to resemble horns.

  3. Carefully remove the meat from the bones, keeping the bones whole.

Make the stuffing

  1. Chop the meat finely and mix with parsley, lemon peel, beef marrow, cream, salt, and hard-boiled egg yolks.

  2. In a marble mortar, beat the mixture with a small piece of butter.

  3. Put the mixture back into the stewpan and cook for five minutes.

Reshape and finish

  1. Press the mixture onto the rabbit where the meat was removed to make it look whole.

  2. Brush the top with egg yolk and sprinkle with grated bread.

  3. Brown the dish with a salamander.

  4. Pour a thick brown coulis into the dish and place a bunch of myrtle in the rabbit's mouth.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Rabbit + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together252 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Rabbit + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together409 recipes

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

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

What each ingredient does

Young rabbits
Form the main body of the dish, holding the stuffing in their original shape.
Beef marrow
Adds richness and fat, keeping the stuffing moist and savoury.
Hard-boiled egg yolks
Bind the chopped meat into a smooth, cohesive stuffing.
Cream
Adds moisture and softness to the chopped meat mixture.
Grated bread
Forms a crumb topping that browns under the salamander.

The step that matters

Brown the dish with a salamander. Intense direct heat browns the surface quickly through Maillard reactions. Overcooking the stuffing underneath can dry it out, so watch the top closely.

“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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