For generations in the South, rice has often been used instead of bread crumbs to bind all sorts of chopped, flaked, and minced savory concoctions, one reason being that the grain not only tightens a mixture better but contributes a good deal more to its texture than does innocuous bread. This particular dish is the type of elegant mold you find on large, elaborate spring or summer dinner buffets. It can be served either as is or with a chilled light tomato sauce or sour cream and dill mayonnaise on the side. You can also use this same recipe to produce a light, stylish luncheon “soufflé” by simply whisking the egg whites separately and folding them into the combined mixture before baking it in a soufflé dish.
In a large mixing bowl, combine the remaining ingredients except the cucumbers and, using your hands, mix till well blended. Scrape the mixture into the prepared mold and
To serve, invert the mold onto a large serving platter, sweep the paprika with a spoon to make fin designs, garnish the edges with cucumbers, and serve in thick slices.
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