Brioche

Brioche can be used with spectacular results as an entrée by cutting a cap from the cooked brioche and filling it with poached bone marrow or poached and sliced lambs’ brains moistened with a red wine butter sauce or a sauce périgueux.

If you wish to use the brioche as a dessert, this recipe may be varied by the addition of finely-grated orange rind, ground almonds or a dice