Spicy Rice Crusts

The long grain rice is boiled in the beef broth until it becomes thick. This takes about half an hour. In the meantime, sauté the onion cubes with the veal and parsley in butter. This is mixed with the long grain rice.

When the long grain rice has cooled down a little bit, the eggs are stirred into it and the quantity is seasoned one more time. Thereupon spread it on a baking sheet, smooth it out and continue processing as soon as the quantity has cooled down. Therefore, it is good if this long grain rice is cooked the night before so that it is ready to be processed the other noon.

From this quantity, cut small rectangles 3 cm wide and 5 cm long. Dip the kitchen knife in cold water before cutting. Turn the pieces in beaten egg on the other side, then coat them in breadcrumbs. Shape precisely with a kitchen knife and pat the breadcrumbs firmly. Bake in hot fat until golden.

Paradeiser sauce and whipped cream are the right additions.

Alternations are: Instead of veal: cooked ham, game or poultry meat, but also mushrooms and vegetables, which must be dry, otherwise the long-grain rice does not hold together sufficiently during baking.

Tip: It is best to use your favorite ham – then your dish will taste twice as good!

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