Kalbsbries Imperial (Sweetbreads With Paprika Sauce)
herb, main dish
3 pairs sweetbreads
1 ; cold water
1 ; boiling water
1 teaspoon salt
2 tablespoon vinegar
2 slice tongue; thickly sliced
5 tablespoon butter
1 tablespoon goose liver pate
3 cup cooked rice; mixed with-
3 tablespoon butter
2 tablespoon parsley; chopped
1 salt to taste
1 1/2 cup paprika sauce
3 tablespoon parmesan cheese
1 green peas for garnish
1 parsley sprigs for garnish
----PAPRIKA SAUCE----
1 onion; very finely chopped
3 tablespoon butter
2 tablespoon flour; sifted with-
1 tablespoon paprika
1 1/2 cup beef stock
1/2 cup heavy cream
Kalbsbries Imperial: : Soak 3 pairs of sweetbreads in cold water for 1/2 hour. Cover them with boiling water; add 1 teaspoon salt and 2 tablespoons vinegar, and simmer for 15 minutes. Plunge the sweetbreads into cold water and trim the tubes and membranes. Press the sweetbreads lightly under a cloth. Make small incisions and stud the sweetbreads with little wedges of tongue. Use about 2 thick slices. : Saute the sweetbreads in 5 tablespoons butter for 10 minutes, or until they are golden. Cut them in half lengthwise and fill each half with 1 tablespoon of goose-liver pate. Arrange in a shallow copper pan 3 cups cooked rice mixed with 3 tablespoons butter, 2 tablespoons chopped parsley, and salt to taste, and lay the sweetbreads on the rice. Cover with 1-1/2 cups paprika sauce and sprinkle with 3 tablespoons Parmesan cheese. Bake the sweetbreads in a hot oven (400F) for 6 minutes, or until the cheese is browned. Surround the rice with green peas and decorate the pan with sprigs of parsley. Serve from the pan.
Paprika Sauce: Saute 1 onion, very finely chopped, in 3 tablespoons butter until it is golden. Add 2 tablespoons flour sifted with 1 tablespoon paprika and stir well. Gradually add 1-1/2 to 2 cups beef stock and stir the sauce until it is smooth. Simmer it for 20 minutes, strain it, add 1/2 cup heavy cream, and bring it back to just under a boil.
Gourmet's _Old Vienna Cookbook_ ed. by Lillian Langseth-Christensen. Gourmet Books, Inc. 1982 ISBN 0-933166-03-6 Typos by Jeff Pruett.
Yield: 4 servings