Recipe: Vosgien Gourmand

1 Chop the chives, chervil and tarragon.

2 Cut the cooked andouille sausage into small cubes.

3 Line the circles with parchment paper. distribute the andouille cubes and chives in the 6 circles of 10 cm diameter.

4 Mix the eggs and double cream or fresh cheese, the juniper. this is this mixture that is called «migaine» in Lorraine. Pepper and sprinkle with nutmeg. (no salt, the andouille, cheese and bacon are sufficiently salted) cover the andouille level with the preparation.

5 Preheat the oven to 180°(th 6)

6 Remove the rind and cut the cheese into small pieces.

7 Cut the bacon into thin strips (you can also grill it lightly beforehand).

8 distribute these two elements on each circle. bake for 20 minutes.

9 when serving, bring the liquid cream to a boil, add the chervil and tarragon.
remove the circle and paper. drizzle the «vosgiens gourmands» with this sauce and serve with a corn salad.