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

A crust of boiled rice brushed with egg yolk, baked briefly, served around a curry or fricassee.

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

  1. Soak and pick the rice fine.

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

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

  4. Smooth the rice with the back of a spoon.

Bake and serve

  1. Brush the rice with the egg yolk and bake in the oven at 350°F (175°C) for 3-4 minutes.

  2. Serve the meat in the center.

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 edible crust, holding its shape once cooked and pressed into the dish.
Egg yolk
Brushed on top to promote browning and a golden finish in the oven.

The step that matters

Boil the rice until tender, but not mushy. Rice that is overcooked turns soft and sticky, so it will not hold its shape when pressed into a crust. Cooking only until tender keeps the grains intact and firm enough to stand up.

“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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