The baker’s wife in Vézénobres showed me how to turn day-old brioche into a kind of biscuit.
Spread slices of brioche, at least one day old, with apricot jam. Whisk an egg white until stiff and whisk in 3tablespoons icing sugar. Spoon the sugar mixture over the jam and spread to the edges. Place the slices on a baking sheet and cook in a cool oven (Mark ¼, 100°C, 200°F) for 50–60 minutes until the brioche is nicely toasted and the icing is set and just starting to change colour. Cool the minerves on a wire tray.