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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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Croque Madam
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Croque Madam
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Preparation :
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mise en place
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toast thick slices of sour dough bread on both sides, mix bechamel with grey poupon mustard
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top bread with mustard-bechamel
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top with grated gruyere
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saute thick slice of ham on both sides
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top first bread with ham, sprinkle with grated cheese and scallions or herbs of your choice
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top with second slice of bread, sprinkle with scallions or herbs of your choice
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bake until cheese and sauce bubble
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almost…..
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meanwhile, fry eggs, season with cosher salt and chili flakes
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Croque Madam
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Croque Madam
Croque Madam
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Croque Madam
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ChefsOpinion 