Name: Rabbit a LA Juliette
Ingredients: 1 young rabbit; 6 ounces cooked ham; 3 eggs; ½ cup thick béchamel sauce; 1 pint Sauce a la Juliette; some rich veal force-meat; seasoning to taste

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 ↓

Rabbit a LA Juliette

Ingredients

Directions

Bone the rabbit and use the best parts; reserve the rest for stock.
Pass the rabbit and part of the ham through a meat grinder.
Add the egg yolks and béchamel to the mixture and mix well.
Butter a plain border mold and place strips of ham at the bottom.
Add a layer of force-meat over the ham.
Fill the mold with the rabbit mixture after adding the egg whites.

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 + meattop 12% of all pairs

Smell alikelow

Cooked together315 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Ham + meattop 13% of all pairs

Smell alikemoderate

Cooked together1,095 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Rabbit + hamtop 13% of all pairs

Smell alikemoderate

Cooked together273 recipes

Shared aroma: decanal (soap, orange peel).
Ham + vealtop 15% of all pairs

Smell alikelow

Cooked together3,264 recipes

Shared aroma: 2,4-decadienal (seaweed).
Rabbit + saucetop 16% of all pairs

Smell alikemoderate

Cooked together330 recipes

Shared aroma: ethanol (alcoholic, ethereal).