Brioche Farcies from Mietta's Recipe Collection

8 tiny or 4 normal sized Brioche

Brioche Brioche

2 smoked Sausages finely chopped

Chinese Salami Chinese Salami

2 oz Ham finely chopped

Ham Ham

4 tablespoons Milk

Milk Milk

4 tablespoons Cream

Cream Cream

4 tablespoons freshly grated Gruyere

Gruyere Gruyere

Black Pepper

Capsicum Capsicum

Salt

Salt Salt

1 tablespoon Cognac

Brandy Brandy

Cut caps off brioche and empty them.

Pick apart interiors and combine with finely chopped sausage and ham.

Add milk, cream and gruyere, cook over low heat, stirring all the while till you get a very thick paste.

Add pepper and a little salt.

When ready to serve: Reheat mixture, stirring constantly.

Remove from heat, and add cognac.

Fill brioche and replace caps.

Heat for a few minutes until warmed through.

Brioche Farcies
Warmed brioche stuffed withham & cheese

Ham Pancakes
Warmed brioche stuffed withham & cheese

Parisian Gnocchi
Warmed brioche stuffed withham & cheese