Kalbsbries Imperial (sweetbreads With Paprika Sauce) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3: Pairs Sweetbreads,
3 cup: Cooked rice, mixed with-
, cold water
3 tbsp: Butter,
, boiling water
2 tbsp: Parsley, chopped
1 tsp: Salt,
Salt to taste,
2 tbsp: Vinegar,
1 1/2 cup: Paprika sauce,
2 slice: Tongue, thickly sliced
3 tbsp: Parmesan cheese,
5 tbsp: Butter,
Green peas for garnish,
1 tbsp: Goose liver pate,
Parsley sprigs for garnish,
PAPRIKA SAUCE
1 each: Onion, very finely chopped
1 tbsp: Paprika,
3 tbsp: Butter,
1 1/2 cup: Beef stock,
2 tbsp: Flour, sifted with-
1/2 cup: Heavy cream,
Directions:
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.
Gourmets _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
Source from luhu.jp
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.
Gourmets _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
Source from luhu.jp