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Croque monsieur

Croque monsieur

Croque monsieur

Causing a stir in the streets late at night

Croque

Croque Monsieur is a delicious French ham and cheese sandwich made with gruyere, parmesan, ham and a simple béchamel sauce, toasted in the oven.

Both are very similar ham and cheese sandwiches but a croque madame is topped with a fried egg. The French word “croque” is based on the verb “croquer”, which means to bite or to crunch. The names croque monsieur and croque madame translate to “mister” and “mistress” crunch. kʁɔk mÉ™sjø]) is a hot sandwich made with ham and cheese. The dish originated in French cafés and bars as a quick snack. The name comes from the French words croque ("bite”) and monsieur ("mister"). The first time this sandwich is known to have appeared on a Paris café menu was in 1910. (Source:A croque monsieur is traditionally made with baked or boiled ham and sliced cheese between slices of brioche-like pain de mie, topped with grated cheese and slightly salted and peppered, and then baked in an oven or fried in a frying pan. The bread may optionally be browned by grilling after being dipped in beaten egg. Traditionally, Gruyère is used, or sometimes Comté or Emmental cheese as well. Some brasseries also add Béchamel sauce. (Source:Croque monsieur may be baked or fried so that the cheese topping melts and forms a crust. (Source:(or, in parts of Normandy, as a croque-à-cheval). According to the Petit Robert dictionary, the name dates to around 1960. The name croque-mademoiselle is associated with its lighter, vegetarian version: made of the same bread, but with ordinary melting cheese, accompanied with chives, cucumber a"Tracing the History of the Croque Monsieur Sandwich Paris Blog Oui Always Have Paris". Oui Always Have Paris. 2015-08-11. Retrieved 2018-10-06. (Source:nd salad. (Source:Pepin, Jacques; Julia Child; David Nussbaum (September 1999). "Jacques's Croque Madame Recipe". Epicurious. Retrieved 1Croque Monsieur is a hot ham and cheese sandwich, done the French way! Béchamel sauce, ham, cheese and a smear of Dijon mustard, grilled until it’s oozing, this sandwich is the king of grilled cheeses! (Source: October 2010. (Source:OK, so I share those thoughts in jest! The true origins of Croque Monsieur actually remain largely unknown. Tales range from French workers who left their lunch boxes too close to a hot radiator, to a Parisian bistro owner who had to improvise when he ran out of baguettes (hard to imagiWhether borne of an accident or the mind of an ingenious French chef, we can all agree a world with Croque Monsieur in it is a happier place (though my butt may not agree!) (Source:Here’s what you need to make Croque Monsieur. Yes, it’s more than just bread, ham and cheese – see my opening statements! 😂 (Source:Here’s what you need to make Croque Monsieur. Yes, it’s more than just bread, ham and cheese – see my opening statements! 😂 (Source:Gruyere and Swiss cheese – The main cheeses! Gruyere Parmesan – Alpine cheeses are relatively mild, so parmesan boosts the savoury oomph and saltiness to just where we want it, as well aButter – For pan-searing our Croque Monsieur in buttery goodness before it’s finished in the oven! (Source:s giving the top of the Croque Monsieur a gorgeous crusty golden crown; (Source:is an Alpine cheese from SThe simplest Croque Monsieurs actually forego any Béchamel sauce. For me though it’s an essential feature that absolutely makes thOnce done, take it off the stove and set aside until required. It’s fine if the Béchamel Sauce cools down. It will become thicker but still be spreadable, and it will heat up when we pan fry and bake the Croque Monsieur. (Source:e Croque Monsieur! (Source:witzerland. It has a pleasantly sweet and nutty flavour, and melts well, making it an ideal choice for a Croque Monsieur. (Source:ne in France!) (Source:fromscratch.com Both are very similar ham and cheese sandwiches but a croque madame is topped with a fried egg. The French word “croque” is based on the verb “croquer”, which means to bite or to crunch. The names croque monsieur and croque madame translate to “mister” and “mistress” crunch. (Source:tastesbetterfromscratch.com))1. Quality ingredients matter. Particularly fresh cheeses and good quality ham! Most of the places where we had Croque Monsieur in Paris used Emmental cheese, but I found that hard to find. I do know that Gruyere is commonly used as well, so either will work. (Source:tastesbetterfromscratch.com))

heat

Remove from heat and whisk in mustard and nutmeg.

Season with a little bit of salt and pepper. Remove from heat and whisk in mustard and nutmeg. Set aside while you make the sandwiches, or make the sauce up to 1 week in advance.

First, make a perfect béchamel sauce. Put the milk, cream, garlic, bay leaves and onion in a small pan over a medium heat and stir together. Heat until nearly boiling, then turn the heat off and leave for 10 mins to infuse. Pass the liquid through a sieve and discard the bay and onion. (Source: www.bbcgoodfood.com)

Brush the slices of bread with melted butter. Place them on a baking tray and toast one side under a grill, buttered-side up, until golden. Take them out and heat oven to 220C/200C fan/gas 7. (Source: www.bbcgoodfood.com Melt the butter with the flour in another pan and cook over a gentle heat until it smells biscuity. Gradually whisk in the warm milk and bring to a gentle boil, stirring regularly, then add the Dijon mustard, a little grating of fresh nutmeg and some seasoning. It should be a lovely thick creamy sauce with a deep flavour. (Source:www.bbcgoodfood.com))

Roux – Make the roux by melting butter, then adding the flour and cooking it on a low heat for 3 minutes to cook out the raw flour. Don’t let the mixture become golden. We want the Béchamel Sauce to be white; (Source: www.recipetineats.com Heat the milk and cream in a saucepan, just until hot. This makes it incorporate much easier and more smoothly into the flour/butter mixture which is especially key in this Béchamel Sauce because it’s so thick; (Source:www.recipetineats.com wOnce done, take it off the stove and set aside until required. It’s fine if the Béchamel Sauce cools down. It will become thicker but still be spreadable, and it will heat up when we pan fry and bake the Croque Monsieur. (Source:ww.recipetineats.com)))

Make roux: Melt butter in a separate small saucepan over medium heat, then turn the heat down to low. Add flour and cook, stirring almost constantly, for 3 minutes. Don't let it brown. (Source: www.recipetineats.com Heat milk and cream: Place milk and cream in a saucepan over medium heat. Heat until steaming, but don't let it boil. Set aside. (Source:www.recipetineats.com))

www.recipetineats.com www.recipetineats.com))Melt butter in a skillet over medium to medium-high heat. Place sandwiches in the skillet, and cook for 2 minutes, pressing down lightly with an egg flip or spatula, until a deepThicken: Mix for 30 seconds to a minute or until it thickens into a spreadable and soft butter-like consistency (ie. not runny). If you have lumps, whisk until gone. Remove from heat (it is OK if it cools). (Source: golden brown. (Source:

www.foodnetwork.com)Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter?flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside. (Source:

Preheat a two-sided electric griddle on medium-high to high for about 20 minutes, or preheat the oven to 300 degrees and preheat a cast-iron skillet on top of the stove for about 5 minutes. Prepare a bechamel sauce: in a small saucepan over medium heat, melt 1 tablespoon butter. When bubbles have subsided, add flour and whisk vigorously for 1 minute. Slowly whisk in milk until smooth. Bring to a boil, and cook until thick. Remove from heat, and season to taste with salt and nutmeg. (Source: cooking.nytimes.com Melt butter in a medium saucepan over medium heat until foamy. Add flour and cook, stirring, until mixture is pale and foamy, about 3 minutes. Gradually add milk, stirring until mixture is smooth. Cook, stirring, until sauce is thick and somewhat elastic, about 4 minutes. Remove from heat and whisk in mustard and nutmeg; season with salt. (Source:www.bonappetit.com))

In a small saucepan, melt remaining the 4 tablespoons butter. Brush the sandwiches on both sides with butter, making sure that the edges are well covered. If you're using a griddle, place cheese side down, close the griddle and cook until the bread is toasted dark and cheese is leaking out and bubbling. If you're using a skillet, place sandwiches cheese side down and cook on stove top until well browned, then turn and brown again. Transfer skillet to oven, and bake until heated through and cheese is bubbling. Serve hot. (Source: cooking.nytimes.com)

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