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Preserve

Croustades De Riz a LA Chanceliere — Rice Crusts

Rice crusts made from cooked rice, butter, egg, and salt, shaped into crusts and topped with braised lamb sweetbread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 9,645 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Croustades De Riz a LA Chanceliere — Rice Crusts

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

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

  2. Mix the cooked rice with butter, egg, and salt until well combined.

  3. Shape the mixture into crusts about ½ inch high.

Fill and serve

  1. Fill the center of each crust with garnishing, except the sweetbread.

  2. Top each crust with a braised lamb sweetbread.

  3. Glaze the tops and serve on a 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. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Cooked rice
Forms the body of each crust and gives it bulk.
Butter
Adds fat for richness and helps the surface brown.
Egg
Binds the rice so the crusts hold their shape.

The step that matters

Shape the mixture into crusts about ½ inch high.. The mixture must be pressed firmly and evenly so the crusts hold their shape and bake at the same rate. Loose or uneven packing can cause crumbling or uneven browning.

“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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