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Au Général la Fayette's

Croque Monsieur

Paris Home Cooking
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.

4 servings

Ingredients:

  • 3 tablespoons unsalted butter
  • 1/3 cup flour
  • 2 1/4 cups milk
  • Salt and freshly ground black pepper
  • Pinch of ground nutmeg
  • 2 cups (about 3/4 pound) grated Gruyere or Swiss cheese
  • 1/2 cup light-colored beer
  • 4 slices French country bread (large round loaf)
  • 4 slices ham
Method:

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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