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Rabbit Saute a LA Sauce Robert

A sauté of rabbit pieces cooked with butter, onion, garlic, flour, wine, and finished with Sauce Robert and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Rabbit Saute a LA Sauce Robert

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 rabbit

  1. Skin the rabbit.

  2. Draw the rabbit.

  3. Thoroughly cleanse the rabbit.

  4. Cut the rabbit into 8 pieces.

Brown and braise

  1. Heat the melted butter in a sauté pan over medium heat until boiling.

  2. Add the rabbit pieces and fry evenly, stirring with a wooden spoon.

  3. When the rabbit begins to brown, add the chopped onion, garlic, salt, and pepper.

  4. Cook for 5 minutes, stirring frequently.

  5. Sprinkle the flour over the mixture and stir for a few minutes to cook the flour.

  6. Pour in the white wine (or hot water) to cover the rabbit and stir to dilute the flour.

  7. Bring to a boil.

  8. Add the chopped parsley.

  9. Cover the pan.

  10. Cook in the oven at 350°F (175°C) for 20 to 25 minutes.

Finish the sauce and serve

  1. Add the Sauce Robert and fresh cream to the sauce.

  2. Bring to a boil for a few moments.

  3. Serve hot.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

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

  4. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

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

What each ingredient does

Rabbit
Provides the meat that is browned, then becomes tender during covered braising.
Butter
Conducts heat for frying and gives the rabbit a golden browned surface.
Flour
Thickens the cooking liquid into a smooth sauce as it is stirred in.
White wine
Forms the cooking liquid, adding acidity and flavour as the rabbit braises.
Fresh cream
Adds richness and a smoother, rounder texture to the finished sauce.

The step that matters

Cook the flour before adding the liquid. Stirring the flour in fat for a few minutes cooks out its raw starch taste and lets it thicken smoothly when the wine or water is added, preventing lumps.

Swap the clove

How well each one fits the dish's main ingredients (rabbit, butter, onion, garlic, pepper, flour, white wine):

  1. Thymefits better
  2. Parsleyfits better
  3. Tarragonfits better
  4. Clovethe original

Fit is the average pairing score against rabbit, butter, onion, garlic, pepper, flour, white wine. 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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