Name: Rabbit Puree
Ingredients: 1 young rabbit; water; coarse sea salt; 2 sticks of celery; 1 teacup good white stock (made without vegetables); ½ leaf French gelatine (soaked in a little water); dry toast

Why it works: Rabbit and celery work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 240 recipes. Both carry sabinene, which smells woody, terpenic. The science ↓

Rabbit Puree

Ingredients

Directions

Prepare the rabbit

Soak the rabbit in warm water for 30 minutes.
Cut the rabbit into pieces and cover with water in a shallow pan.
Add a little coarse sea salt and the celery sticks.
Simmer for 2 hours.

Make the puree

Remove the rabbit and pass the best pieces through a fine mincer.
Add the white stock and thicken with the soaked gelatine.
Serve in a cup with dry toast.

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.

Rabbit + celerytop 15% of all pairs

Smell alikemoderate

Cooked together240 recipes

Shared aroma: sabinene (woody, terpenic).

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

What each ingredient does

Young rabbit: Provides the meat that is cooked down and minced into the puree.
White stock: Adds liquid so the minced meat becomes a spoonable puree.
French gelatine: Sets the puree so it holds its shape and stays smooth when cooled.

“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.