Brioches Farcies

• 8 tiny brioches or 4 normal-sized ones
• 2 smoked sausages, finely chopped
• 2

Cut caps off brioches and empty them. Pick apart interiors and combine with finely chopped meat of smoked sausages and cooked ham. Add milk, cream and grated Gruyère, and cook over a very low heat, stirring all the while, until you get a very thick paste. Add pepper, and a very little salt (sausages and ham are already rather salty). All this can be prepared in advance.

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