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Rabbit Fie

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rabbit and veal work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 441 recipes. Both carry 2-pentylpyridine, which smells fat. The science ↓

Rabbit Fie

Ingredients

Directions

  1. Line a mold with veal forcemeat.

  2. Bone the legs of the rabbit and take the fillets from the back.

  3. Season the rabbit pieces well with salt and pepper.

  4. Place the rabbit neatly in the mold and cover it.

  5. Finish cooking as previously instructed.

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. Rabbit + vealtop 17% of all pairs
    Smell alikelow
    Cooked together441 recipes

    Shared aroma: 2-pentylpyridine (fat).

  2. Rabbit + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together1,334 recipes

    Shared aroma: 2-pentylpyridine (fat).

  3. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

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

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