BRIOCHE

is, strictly, a slightly sweetened rich bread or very plain cake, but, in general usage, the title is applied to a bun with syrup poured on it. "Fancy" brioches have a centre filling of cherries, pineapple, etc., mixed with liqueur.

added by the pass

Recipes that use brioche

20 dishes across the Historical Foodie library call for brioche.

The Epicurean · 20

No. 205 Bisque of Lobster Bisque de Homard
No. 250 Cream of Brussels Sprouts Creme de Choux de Bruxelles
No. 283 Puree of Wild Ducks, [canvasback, Redhead or Mallard] a la Van Buren Puree de Canards Sauvages [Canvasback Tete Rouge ou Mallard] a la Van Buren
No. 2990 Apples a la Giudici Pommes a la Giudici
No. 3006 Brioches St. Mark Brioches St. Marc
No. 3023 Crusts with Bananas a la Panama Croutes aux Bananes a la Panama
No. 3026 Crusts with Madeira Croutes au Madere
No. 3040 Brioche and Cream Fritters with Sabayon Beignets de Brioche a la Creme au Sabayon
No. 3045 Orange Fritters a la Talleyrand Beignets d'Oranges a la Talleyrand
No. 3052 Grenades with Cherries Grenades aux Cerises
No. 3233 Crown of Brioche Couronne de Brioche
No. 3234 Large Brioche with Head— Grosse Brioche a Tete
No. 3268 Flutes of Brioche Flutes en Brioche
No. 3269 Brioches for Breakfast Brioches Pour le Dejeuner
No. 3277 Couques Couques
No. 3319 Nougat of Apricots Nougat d'Abricots
No. 3413 Bread with Butter, Varsovian Pain au Beurre a la Varsovienne
No. 3700 Chocolate Chocolat
No. 947 Rissoles of Brain, Princetown Rissoles de Cervelles a la Princetown
No. 950 Rissoles a la Demidoff Rissoles a la Demidoff