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Dessert

Croustades K LA Poiasonni^re

A pastry case filled with raw rice and fish, topped with Parmesan cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Turbot and lobster work together. They rank in the top 5% of all ingredient pairs, and cooks put them together in 163 recipes. Both carry octanal, which smells fat, soap. The science ↓

Croustades K LA Poiasonni^re

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the cases

  1. Preheat the oven to 350°F (175°C).

  2. Butter 6 mince pie pans.

  3. Roll out the pastry to about ¼ inch thick. Prick the pastry.

  4. Fill the pastry with raw rice. Bake until golden.

  5. Shake out the rice and remove the pastry cases.

Fill and serve

  1. Warm the minced turbot with the lobster sauce and mace in a bain-marie.

  2. Keep the pastry cases warm in the oven.

  3. Fill each pastry case with the hot mince. Dust with grated Parmesan.

  4. Serve on a hot napkin.

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. Turbot + lobstertop 5% of all pairs
    Smell alikemoderate
    Cooked together163 recipes

    Shared aroma: octanal (fat, soap).

  2. Rice + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together879 recipes

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

  3. Rice + macetop 17% of all pairs
    Smell alikelow
    Cooked together932 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  4. Rice + lobstertop 22% of all pairs
    Smell alikelow
    Cooked together166 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Turbot + parmesan cheesetop 25% of all pairs
    Smell alikelow
    Cooked together25 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Pastry
Forms the crisp shell that holds the filling.
Raw rice
Weighs down the pastry so it keeps its shape while baking blind.
Minced cold turbot
Provides the main fish filling, which becomes tender as it warms through.
Lobster sauce
Adds moisture and rich seafood flavour to bind the filling.
Grated parmesan cheese
Adds savoury flavour and browning on the surface.

The step that matters

Baking the pastry cases blind. If the pastry is not fully golden and set, it can turn soggy once the hot, moist filling is added. Weighing it down with rice keeps the shell from puffing and shrinking.

Swap the mace

How well each one fits the dish's main ingredients (rice, turbot, lobster, parmesan cheese):

  1. Capersfits better
  2. Celeryfits better
  3. Nutmegfits better
  4. Macethe original

Fit is the average pairing score against rice, turbot, lobster, parmesan cheese. 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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