Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips


Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.










The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







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
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













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.