Savoy Cabbage stuffed with Sweetbread and Ile de France Roquefort Cheese served with wild mushrooms over Pommes Anna

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Madeleine’s Petit Paris in NJ
Gaspard Caloz

Madeleine’s Petit Paris is a French Restaurant and Catering Hall serving light French Cuisine in the Northern New Jersey Click here to visit the website.

  • 2 oz Sweet Breads blanched and skinned
  • 1/4 lb Ile de France Roquefort Cheese
  • 1/2 oz wild mushrooms
  • 1/2 oz plain bread crumbs
  • 1/2 Tbsp chopped parsley
  • 1/2 Tbsp diced Chives
  • Salt and Pepper
  • 1 small Savoy Cabbage
  • 4 oz aluminum cups
  • 1 Potato
  • 1/2 tsp soft butter
  • 1 Tbsp oil
  • 1 Tbsp of brown sauce
  1. In a small frying pan melt butter and sauté mushrooms till soft. Remove from heat and let cool.
  2. Blanche a few leaves of cabbage and remove the vein in the center, dry on paper towel and let cool.
  3. Mix sweetbreads, Ile de France Roquefort Cheese, mushrooms, breadcrumbs, parsley, and chives together with a wooden spoon. Season to taste with salt and pepper.
  4. Grease a 4oz cup with soft butter. Mold a cabbage leave into the cup and fill with the sweetbread mixture. Bake in a bain-marie at 375 degrees for 20 minutes.
  5. Peel the potato and cut in thin slices. Oil a small frying pan and arrange potato slices overlapping in a circular fashion. Cook until golden brown, turn over and cook bottom side until golden brown.
  6. On a plate arrange the potatoes in the middle, top with sweetbreads cabbage and glaze with brown sauce.


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