Kalbsbries Imperial
(Sweetbreads with Paprika Sauce) Recipe

Origin: Germany Period: Traditional

Ingredients:

3 pairs sweetbreads (thymus glands of pork, beef or lamb)
cold water
boiling water
1 tsp salt
2 tbsp vinegar
2 thicky-cut slices of tongue
5 tbsp butter
1 tbsp goose liver pâté
450g cooked rice, mixed with 3 tbsp butter
2 tbsp parsley, chopped
salt, to Taste
3 tbsp Parmesan cheese
green peas, to garnish
1 parsley sprigs, to garnish
350ml German paprika sauce

Kalbsbries Imperial
(Sweetbreads with Paprika Sauce) Preparation:

Method:

Add the sweetbreads to a large bowl, cover with cold water and set aside to soak for 30 minutes. At the end of this time, drain then place in a pan and cover with boiling water. Season with the salt and vinegar, bring to a simmer and cook for 15 minutes. At the end of this time immediately plunge the sweetbreads into cold water then remove and trim away any tubes and membranes.

Press the sweetbreads lightly under a cloth to dry then take the tongue slices and cut into slivers. Using a sharp knife make incisions into the sweetbreads and stud these with the tongue slivers.

Melt the butter in a pan and use to fry the sweetbreads for about 10 minutes, or until golden. Now cut in half lengthways and fill each half with 1 tbsp of the pâté.

Arrange the cooked rice in the base of a shallow copper pan then scatter the parsley over the top. Season to taste and lay the prepeared sweetbreads over the top. Cover with the prepared German paprika sauce and sprinkle the cheese over everything. Transfer to an oven pre-heated to 200°C and bake for about 6 minutes, or until the cheese has browned.

Remove from the oven surround the edges of the rice with green peas, decorate with parsley sprigs and serve hot from the pan itself.

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