Gratin of Brains with Sorrel

Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

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.


  • 50 g/2 oz fresh sorrel, tough stalks snipped out, well washed and shredded
  • 150 ml/


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 15 cm/6