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Title: Kalbsbries Imperial (Sweetbreads with Paprika Sauce)
Categories: Entree Offal German
Yield: 4 Servings
| 3 | Pairs Sweetbreads | |
| ;cold water | ||
| ;boiling water | ||
| 1 | ts | Salt |
| 2 | tb | Vinegar |
| 2 | sl | Tongue; thickly sliced |
| 5 | tb | Butter |
| 1 | tb | Goose liver pate |
| 3 | c | Cooked rice; mixed with- |
| 3 | tb | Butter |
| 2 | tb | Parsley; chopped |
| Salt to taste | ||
| 1 1/2 | c | Paprika sauce |
| 3 | tb | Parmesan cheese |
| Green peas for garnish | ||
| Parsley sprigs for garnish | ||
| PAPRIKA SAUCE | ||
| 1 | Onion; very finely chopped | |
| 3 | tb | Butter |
| 2 | tb | Flour; sifted with- |
| 1 | tb | Paprika |
| 1 1/2 | c | Beef stock |
| 1/2 | c | 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.
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