Comments on: Feeding the Masses: Croque Monsieurs!

By: Air Jordan

Air Jordan — Sat, 19 Feb 2011 18:01:29 +0000

The small part of ignorance that we arrange and classify we give the name of knowledge.

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By: Jeremy

Jeremy — Wed, 25 Nov 2009 18:52:43 +0000

Word up Amy! I had one of these puppies at Daniel Bouluds Bar Boulud, lordy it’s a lactose intolerant nightmare, but was worth the extra calories!
Keep feeding them, they shall come!

By: Ms. Glaze

Ms. Glaze — Mon, 24 Aug 2009 09:08:52 +0000

Arkiebubba – That’s interesting, I have never seen a CM in France made that way. It sounds a little more like a Monte Crisco sandwich. Those are normally ham sandwiches battered in egg and then cooked like French toast and sprinkled with powdered sugar. Sounds like he was combining a little bit of both?!?!

By: Arkiebubba

Arkiebubba — Sun, 23 Aug 2009 17:36:43 +0000

A few years ago while visiting friends in Biloxi, Mississippi, we had lunch at a little French bistro called Pain d’Amour. The chef, a gregarious young man with a heavy Hungarian accent, made a Croque Monsieur a little differntly. Instead of baking it, he dipped the sandwich in an egg-milk mixture and cooked it on both sides in a skillet, rather like French Toast, then spread bechamel and grated gruyere on top. He slid the skillet under the broiler just long enough to melt the cheese. It was different, but delicious. Have you encountered this way of making a CM? I’ve got a feeling he just made it up. Oh, I shouldn’t forget that he had worked as an under chef in a Paris restaurant for two or three years. The restaurant was unfortunately destroyed in the Katrina hurricane and not rebuilt nor reopened.

By: mindy

mindy — Thu, 14 Sep 2006 17:08:01 +0000

Yummy! I just found your blog today and love it, but the funny thing is yesterday I was searching for CM recipes. I can’t wait to find time to read all your posts!

By: Ms Glaze

Ms Glaze — Thu, 14 Sep 2006 14:52:18 +0000

They are super addictive! If you whisk an egg yolk into the bechamel sauce (at a warm temperature –not too hot or the egg will scramble) then you have a what’s called a Mornay sauce which is super delicious and very decadent.

By: ParisBreakfasts

ParisBreakfasts — Thu, 14 Sep 2006 13:43:17 +0000

Oh that looks unbearably YUMMY! I was just thinking of trying to paint a C.M. I took a picture of in Paris…took a picture of only..didn’t dare eat with all the other stuff I was wolfing down..next time I’ll give into temptation OUI

By: melinda

melinda — Wed, 13 Sep 2006 20:22:06 +0000

Oh hell, now i feel hungry! LOL

By: jeorg

jeorg — Wed, 13 Sep 2006 19:27:52 +0000

a personal favorite of mine. for thomas, it is most definitely the madame version of this sandwhich.

By: misschrisc

misschrisc — Wed, 13 Sep 2006 13:20:37 +0000

What a beautiful croque! My mother in law gave me a little tip about beating an egg into the béchamel. It becomes really creamy and tastes wonderful, but maybe then it’s a whole new sauce with the egg added in.

By: Sean

Sean — Mon, 11 Sep 2006 15:47:15 +0000

Too funny — I had a croque just yesterday, at Le Zinc in Noe Valley just a couple blocks from my house. The croque was serviceably good but the service was completely not. Feh!

By: negrito

negrito — Sun, 10 Sep 2006 14:34:05 +0000

three star croque monsieur, this is a real concept 🙂

By: Sam

Sam — Sun, 10 Sep 2006 11:45:14 +0000

I’m so happy to finally know how to make this sandwhich. I ate one in cafe last December and it was one of those divine moments from my trip that I remember vividly.