Au Général la Fayette's
From The Paris Café Cookbook (William Morrow)
By Daniel Young
At most Paris cafes, the Croque Monsieur is no longer prepared as a square sandwich but rather as a one-sided tartine made with a large single slice of bread from a round loaf. To make a croque madame, top a monsieur with an egg.
Start by making the Mornay sauce: Melt the butter in a saucepan over low heat. Add the flour, and mix briskly with a whisk for 2 minutes.
Still over low heat, add 2 cups of the milk, continuing to whisk briskly. When the sauce comes to a boil, season with salt, pepper and nutmeg.
Add 1/2 cup of the Gruyere to complete the Mornay. Remove from the heat, and let cool.
Combine the remaining 1/4 cup of milk and the beer in a bowl. Add the remaining Gruyere to this liquid. Let soak for 2 minutes, then drain.
Top each slice of bread first with a slice of ham and then liberally with the Mornay sauce. Sprinkle with the soaked Gruyere, and cook in a toaster oven or under a broiler until golden brown.
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