Gratin of Brains with Sorrel

Name: Gratin of Brains with Sorrel
Ingredients: salt and pepper; 150 ml/¼ pint single cream; 50 g/2 oz sorrel, tough stalks snipped out, well washed and shredded; salt and pepper; 2 calves’ brains, cooked as in Cervelles aux Beurre Noir; 25 g/1 oz soft breadcrumbs

Preparation info

Difficulty
Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

Ingredients

           
 

Method

                                                  