Paprika Sauce Recipe
Paprika Sauce Recipe is delicious, tasteful and yammi dish. Paprika Sauce Recipe can be made in less than few minutes with the help of very few ingredients which is available at your nearest super market.Paprika Sauce Recipe easy to make at your home check below step by step directions of the recipe and enjoy cooking.
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Ingredients
- 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 with3 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
Instructions
- 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 400 F 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.
Nutrition
Calories: 256kcal