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I am trying to vindicate the Croque Madame, who has been so brutally mistreated in so many kitchens lately that her true identity has been all but forgotten 😦
During the past couple of years I have ordered a croque monsieur (without fried egg) or croque madam (with fried egg) on several occasions late at night, usually in a hotel lobby or nightclub. What I have been served on every occasion has been less than stellar, to say the least. Typically what is being served nowadays is a grilled cheese sandwich wich has been stuffed with a few thin slices of ham and american sliced cheddar, topped with more sliced cheddar and then finished under the broiler. This is no doubt a fine ham and cheese sandwich but that’s where the similarities with a croque mensieur or croque madame end.
Both croques in it’s original form should be prepared in the following way:
Toast slices of rustic bread, top with bechamel to which a fine mustard has been added. Top first slice with cooked ham and lot’s of shredded Gruyere Cheese , top with a second slice of bread, cover with mustard-bechamel and plenty more shredded gruyere. Sprinkle with herbs de province or other herbs of your choice. Bake at 425 F until the bechamel/cheese bubbles.
There you have it – Croque Monsieur ! Top with fried egg for Croque Madame !
Bon Appetit ! Life is Good !
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Preparation :
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The scallions and herbs are a nice addition to the classic!
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looks amazing, I can feel how it taste already. great combination.
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Your food looks too damn delicious, congratulations.
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Oh my goodness Hans, that would be perfect any time of the day. I love your choice of ham 🙂
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This certainly brings back fond memories for me Chef. A kitchen staple in Avignon when I worked there. Just as you prepared it, no fuss, no frou-frou. Washed down with good coffee
it sets you up for a hard days grinding toil, you can even skip lunch and survive just fine.
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Thanks everybody 🙂 Sometimes – Easy does it . Life is Good !
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Thank looks GREAT! That yellow gold dripping down is so heavenly…Excuse me where is a napkin I have droo…:)
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Hello again Could you please let me have this recipe:) I noticed the recipe and also copyright. I just wanted to make this in the future and posted and eat it…. please respond when have time . I thank you…
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Hi Firecook.
Pls feel free to re-post anything from my site, just make sure you include a link and credit to http://www.ChefsOpinion.org
Cheers 🙂
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