Name: Gratin of Calves’ Brains with Sorrel (Gratin de Cervelles de Veau à l’Oseille)
Yield: Servings: 4
Cuisine: French
Ingredients: About ¼ cup butter (in all); Salt, pepper; Breadcrumbs; 10 ounces young sorrel, picked over, well washed, parboiled for a few seconds, drained without pressure; 2 calves’ brains, prepared as above; 1 cup heavy cream

Preparation info

Servings:
4

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

Ingredients

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

Method

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

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Ingredients

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