VOLUME 1 - Kilimanjaro Foods

Kalbsbries Imperial (Sweetbreads With Paprika Sauce)
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
1 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