Brioche Farcies

Ingredients
8 tiny or 4 normal sized Brioche
2 smoked Sausages finely chopped
2 oz Ham finely chopped
4 tablespoons Milk
4 tablespoons Cream
4 tablespoons freshly grated Gruyere
Black Pepper
Salt
1 tablespoon Cognac

Method

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.