Soak 1 glass of rice in cold water for several hours, then drain in a colander. Cover the rice with cold water, bring once to a boil, drain, and rinse with cold water. Melt ¼ lb Finnish butter in a saucepan with ¼ lb finely chopped bone marrow. Bring to a boil, add 1 onion, and fry until golden. Remove the onion, add the rice, fry lightly, and add 1 glass of white wine. When the rice thickens, strew with 2 pinches of powdered saffron, and gradually add a little hot bouillon without drowning the rice in the liquid. Stir to prevent the rice from burning and cook until the rice is done, but not overcooked. Serve immediately, strewn with a large quantity of grated Parmesan cheese. Garnish with zander patties and pour on crayfish sauce.
To prepare the patties, clean and bone 2–3 lbs zander, chop fine, and strew with salt and 3 ground black peppercorns. Add a roll soaked in milk and squeezed dry and 2 spoons thick cream. Pound everything in a mortar and rub through a colander. Form into round patties, sprinkle with flour, and fry in butter.
To prepare the sauce, boil 30 crayfish with salt and dill. Clean the claws and tails. Dry and pound the shells. Fry the pounded shells in 2 spoons butter until golden, add ½ glass flour, and dilute with 3 glasses bouillon. Boil thoroughly, strain, and add 2–3 spoons sweet or sour cream. Add a little lemon juice, the crayfish tails and claws, and bring to a boil once more. Or garnish the dish with marinated crayfish tails and pour on a white sauce made with very fresh sour cream.