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Classic
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page 326
better for standing longer. It is served in long, broad slices with the skin
left on, and they are garnished with fresh dill. Eaten with oil, vinegar, pepper
and sugar.
Rice crust with hare puree.
Wash 2 1/2 pounds rice in several waters, boil it in twice its own measure of
water and some spices, covering it while boiling with a thin slice of pork. When
the rice gets crispy, take it out and pound it to a paste in a mortar, and
afterwards press down hard into some nice mould provided with a cover. Then take
it out of the mould
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