Gratin of Brains with Sorrel

Name: Gratin of Brains with Sorrel
Yield: Serves 4
Ingredients: 25 g/1 oz soft breadcrumbs; 1 set of cooked ox brains, sliced; freshly ground black pepper; salt; 150 ml/¼ pint single cream; 50 g/2 oz fresh sorrel, tough stalks snipped out, well washed and shredded

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Main course

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 15 cm/6