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Casserol, or Rice Edging, for a Currie, or Fricassee

A thin layer of cooked rice brushed with egg yolk, baked, and served around meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and egg are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 8,350 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Casserol, or Rice Edging, for a Currie, or Fricassee

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 rice

  1. Soak and pick the Carolina rice until clean.

  2. Boil the rice in water with a little salt until tender, but not mushy.

  3. Drain the rice and place it around the inner edge of the dish to a height of 2 inches.

Bake and serve

  1. Smooth the rice with the back of a spoon and brush it with the egg yolk.

  2. Bake in the oven at 350°F (175°C) for 3 to 4 minutes.

  3. Serve the meat in the center of the rice edging.

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 + 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

Carolina rice
Forms the edging structure, setting into a firm wall once cooked and baked.
Egg yolk
Brushed on top to add richness and promote light browning during baking.

The step that matters

Boil the rice until tender but not mushy. Overcooked rice becomes soft and sticky, so it will not hold its shape as a border. Undercooked grains stay hard and do not bind well. Draining and shaping while still warm helps the rice pack together.

“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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