MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: Kalbsbries Imperial (Sweetbreads with Paprika Sauce)
 Categories: German, Game, Main-dish, Rice
      Yield: 4 Servings
 
      3    Pairs Sweetbreads
           ;cold water
           ;boiling water
      1 ts Salt
      2 tb Vinegar
      2 sl Tongue; thickly sliced
      5 tb Butter
      1 tb Goose liver pate
      3 c  Cooked rice; mixed with-
      3 tb Butter
      2 tb Parsley; chopped
           Salt to taste
  1 1/2 c  Paprika sauce
      3 tb Parmesan cheese
           Green peas for garnish
           Parsley sprigs for garnish

MMMMM-----------------------PAPRIKA SAUCE----------------------------
      1    Onion; very finely chopped
      3 tb Butter
      2 tb Flour; sifted with-
      1 tb 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.
  
  Gourmet's _Old Vienna Cookbook_  ed. by Lillian Langseth-Christensen.
  Gourmet Books, Inc.  1982   ISBN 0-933166-03-6   Typos by Jeff Pruett.
 
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