3 pairs sweetbreads
1 , cold water
1 , boiling water
1 t salt
2 T vinegar
2 sl tongue, thickly sliced
5 T butter
1 T goose liver pate
3 c cooked rice, mixed with-3 T butter
2 T parsley, chopped
1 salt, to Taste
1 1/2 c paprika sauce
3 T parmesan cheese
1 green peas, for Garnish
1 parsley sprigs, for Garnish
PAPRIKA SAUCE ==================
1 onion,very finely chopped
3 T butter
2 T flour, sifted with-
1 T 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.
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