The Croque-Monsieur Goat Cream and Shallot

Using a lyre with cheese (and foie gras) scotch the Yule log of goat in 6 washers and book at cost. In a mixing bowl, mix the cream and the emmental. Season to taste (black pepper and a little salt for my part) and mix. Add the shallot finely chopped and mix again. On the first slice of bread, bouchées with this preparation, and then have a half-slice of ham above, then a tip of preparation at the center and the last slice of bread. Bouchées top of the bread with the cream to the remaining shallot. Have a washer of goat and sprinkle with oregano. Do the same for the other sandwich. Go to hot oven (180 degrees) until staining from above, approximately 15/20 minutes.