Gratin of Calves’ Brains with Sorrel

Gratin de Cervelles de Veau à l’Oseille

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About


  • 10 ounces young sorrel, picked over, well washed, parboiled for a few seconds, drained without pressure
  • About ¼ cup butter (in all)
  • 1 cup heavy cream
  • Salt, pepper
  • Breadcrumbs
  • 2 calves’ brains, prepared as above


    Stew the parboiled sorrel in about 2 tablespoons butter over a low flame for some 20 minutes, stirring from time to time. Add half the cream, reduce over a higher flame, stirring, until lightly thickened, stir in the remaining cream and season to taste.

    Arrange the brains, sliced, in a buttered gratin dish, spoon over the sauce, sprinkle the surface with breadcrumbs, and garnish the entire surface with paper-thin sheets of butter shaved from a cold block of butter with a sharp knife. Bake in a 425° oven until the gratin has formed—about 20 minutes.