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Egg Border with Rice and Curry Sauce

A boiled egg border filled with rice and topped with curry cream sauce.

From an old cookbook · modernised transcription
By Henrietta Latham Dwight · From a historical cookbook (Project Gutenberg) · 8 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Egg Border with Rice and Curry Sauce

Ingredients

Directions

Make the egg border

  1. Stir four eggs together, add three-quarters of a cup of rich milk, a few drops of onion juice, and salt and pepper to taste; beat a little.

  2. Butter a border mould well and sprinkle with finely minced parsley.

  3. Pour the mixture into the mould.

  4. Set the mould in a pan of boiling water in the oven, cover, and let it cook until firm, about five to ten minutes.

Make the rice and curry sauce

  1. Boil one pint and a half of rice in plenty of salted water for twenty minutes, then drain.

  2. Stir a slightly heaping teaspoonful of curry powder into a cream sauce.

Assemble and serve

  1. Turn the egg border out onto a hot platter.

  2. Fill the center with rice.

  3. Pour some of the sauce over the rice and the rest around the border.

  4. Garnish with parsley and serve immediately.

Make the rice border

  1. Pick over and wash three-quarters of a cup of Carolina rice, then boil it fifteen minutes in salted water.

  2. Drain the water and have one pint and a half of boiling milk in a double boiler.

  3. Stir the rice into the milk and cook until all the milk is absorbed.

  4. Add a tablespoonful of butter.

  5. Butter a border mould well.

  6. Turn the rice into the mould, pressing it down so that the form will be perfect.

  7. Put the mould in the plate heater for five minutes.

  8. Turn out onto a platter and serve with vegetables or hard boiled eggs in a cream sauce.

Nutrition, whole recipe (rough)

542Calories
19 gProtein
25 gFat
59 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Henrietta Latham Dwight. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  4. Rice + parsleytop 10% of all pairs
    Smell alikestrong
    Cooked together2,762 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Eggs
Set with gentle heat to form the firm, sliceable structure of the border.
Milk
Adds moisture and tenderness to the egg mixture and creaminess to the rice.
Rice
Forms the bulk of the filling and absorbs milk to become soft and creamy.
Butter
Adds richness and flavor, and keeps the mould from sticking.

The step that matters

Cooking the egg border until just firm. Egg proteins set as they heat. Overcooking squeezes out liquid and makes the border rubbery and weepy, while underdone mixture will not hold its shape when turned out.

Swap the parsley

How well each one fits the dish's main ingredients (milk, rice, butter, egg, pepper):

  1. Cinnamonfits about as well
  2. Nutmegfits about as well
  3. Parsleythe original
  4. Cardamomfits about as well

Fit is the average pairing score against milk, rice, butter, egg, pepper. 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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