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Gratin of Brains with Sorrel
- Serves
4
- Difficulty
Easy
Published 1990
Crisp crumb against the smooth texture of the brains, together with the acidity of sorrel, is a favourite combination. Once the brains are cooked, this gratin takes no time at all to put together and finish.
Ingredients
50 g 2 oz 150 ml
Method
Process half the sorrel with the cream and a little salt and pepper to taste in a blender. Alternatively, chop half the sorrel finely and mix with the cream. Divide half the remaining sorrel between four small gratin dishes, about
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