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

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