3 Pairs Sweetbreads 3 c Cooked rice; mixed with-
;cold water 3 tb Butter
;boiling water 2 tb Parsley; chopped
1 ts Salt Salt to taste
2 tb Vinegar 1 1/2 c Paprika sauce
2 sl Tongue; thickly sliced 3 tb Parmesan cheese
5 tb Butter Green peas for garnish
1 tb Goose liver pate Parsley sprigs for garnish
PAPRIKA SAUCE
1 ea Onion; very finely chopped 1 tb Paprika
3 tb Butter 1 1/2 c Beef stock
2 tb Flour; sifted with- 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.
Yields
4 servings