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Turban of Fillets of Rabbit

A turban-shaped rabbit fillet dish with bacon, truffles, farce, and a ragout of cocks' combs, truffles, and mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Truffle and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Turban of Fillets of Rabbit

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the fillets

  1. Detach the fillets from the rabbits.

  2. Lard the large fillets with bacon.

  3. Garnish the smaller fillets with truffles.

  4. Make slanting incisions in the fillets. Insert thin slices of truffle into each incision.

Build the turban

  1. Prepare a farce from the rabbit legs.

  2. Cut a piece of bread for the center of the serving dish. Cover the bread with slices of bacon.

  3. Shape the farce around the bread to form a turban.

  4. Arrange the large fillets around the turban. Place the smaller fillets with truffles in between.

  5. Cover the entire dish with layers of bacon and white paper. Tie with string.

Bake and serve

  1. Bake in a 350°F (175°C) oven until the farce is set.

  2. Remove the bread from the center before taking off the bacon covering.

  3. Glaze the fillets.

  4. Serve with a ragout of cocks' combs, truffles, and mushrooms in the center.

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. Truffle + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Bread + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Truffle + vealtop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Veal + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Rabbit + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together406 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Rabbit fillets
Provide the tender meat that forms the main body of the turban.
Rabbit leg farce
Binds around the bread and sets in the oven to hold the turban's shape.
Bacon
Larding and wrapping add fat that keeps the lean rabbit moist during baking.
Truffles
Add a strong aroma and earthy flavour to the fillets and the ragout.
Cocks' combs
Add a rich, gelatinous texture to the ragout served with the dish.

The step that matters

Shape the farce around the bread. The farce must be packed evenly without gaps so it sets firm during baking and holds the turban shape when the bread is removed and the bacon covering is taken off.

“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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