Gratin of Calves’ Brains with Sorrel

• 10 ounces young sorrel, picked over, well washed, parboiled for a few seconds, drained without pressure
• About ¼ cup butter (in all

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 butte