Little Brioches A La Vienne - Petites Brioches A La Vienne

Take, for ten to twelve persons, half a pound of Brioche paste (see vol. i. page 332), roll it up into balls about the size of a small chicken's egg, using a little flour for the purpose; then put them on a lightly-greased baking-tin, and brush each over with raw beaten-up whole eggs to which has been added a little cold milk; put them into a moderate oven, bake till a nice brown colour, which will take from twenty-five to thirty minutes, then remove the brioches from the tin and put them on a pastry-rack till cold. Take a small pointed knife and carefully cut open each brioche at the side about half-way, fill up the bottom side with a puree of meat as below, fill in the top side with a salad of lettuce, close up the brioches again into their original form, and serve in a pile on a dish on a paper or napkin. The gilt papers, either gold or silver, are very effective in this service. Serve for ball suppers, race luncheons, or shooting parties.

Puree Of Meat For Little Brioches A La Vienne

Take half a pound of white meat, chicken or pheasant, freed from bone and skin, pound till smooth with two tablespoonfuls of thick cream, a pinch of salt, one ounce of butter, two tablespoonfuls of thick Bechamel sauce (vol. i.); then rub through a fine sieve, and use.