Kalbsbries imperial (sweetbreads with paprika sauce)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Pairs Sweetbreads | |
| ;cold water | ||
| ;boiling water | ||
| 1 | teaspoon | Salt |
| 2 | tablespoons | Vinegar |
| 2 | slices | Tongue; thickly sliced |
| 5 | tablespoons | Butter |
| 1 | tablespoon | Goose liver pate |
| 1 | each | Onion; very finely chopped |
| 3 | tablespoons | Butter |
| 2 | tablespoons | Flour; sifted with- |
| 3 | cups | Cooked rice; mixed with- |
| 3 | tablespoons | Butter |
| 2 | tablespoons | Parsley; chopped |
| Salt to taste | ||
| 1½ | cup | Paprika sauce |
| 3 | tablespoons | Parmesan cheese |
| Green peas for garnish | ||
| Parsley sprigs for garnish | ||
| 1 | tablespoon | Paprika |
| 1½ | cup | Beef stock |
| ½ | cup | Heavy cream |
Directions
PAPRIKA SAUCE
Kalbsbries Imperial:
Soak 3 pairs of sweetbreads in cold water for ½ 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 1-½ 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 1-½ to 2 cups beef stock and stir the sauce until it is smooth. Simmer it for 20 minutes, strain it, add ½ 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.
Submitted By JEFF PRUETT On 11-15-95