Brioches Farcies

Preparation info

  • Serves


    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 8 tiny brioches or 4 normal-sized ones
  • 2 smoked sausages, finely chopped
  • 2 ounces ham, finely chopped
  • 4 tablespoons milk
  • 4 tablespoons cream
  • 4 tablespoons freshly grated gruyère
  • freshly ground black pepper
  • salt
  • 1 tablespoon cognac


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.

When ready to serve: reheat the mixture, stirring constantly. When it is very hot, remove from heat and stir in cognac; fill brioches with this mixture, replace caps and heat in the oven for a few minutes until warmed through.