Caillettes of Mémé Odette, by the chef Amandine Chaignot

Europe 1 12:31 p.m., November 20, 2021

Extract from his book La cuisine nature published by Editions Solar and in the Special Edition cuisine Madame Figaro

FOR 6 PERSONS

PREPARATION 30 MIN

Ingredients

1 GREEN CABBAGE

2 0IONS

100 G OF LIQUID CREAM

1/4 RASSIE BAGUETTE

600 G OF SAUSAGE MEAT

50G BUTTER

SALT, MILL PEPPER

First, we peel the cabbage and blanch the large leaves in boiling water for 10 minutes.

They are then immersed in cold water to refresh them and so that they keep a beautiful color.

We crush the core of the cabbage and cook it, covered with a pinch of salt, very slowly, for about 20 minutes.

We peel and coarsely chop the onions and then cook them covered - but not with the cabbage!

- so that it becomes fondant.

Cut the bread into large pieces and mix it with the cream, using your fingertips, until all of the cream is absorbed.

Mix the bread with the sausage meat, the candied onion and the cabbage core.

Add a good turn of the pepper mill.

Preheat the oven to 180 ° C.

For shaping abomasum, it's very simple!

Take a cabbage leaf in the palm of your hand and place a dollop of stuffing in the middle.

Carefully close the sheet on itself.

Then place all the curds in a dish, tight against each other.

Add a knob of butter on each abomasum.

Pour half a glass of water in the bottom of the dish and bake for about 20 minutes.