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<\/a><\/p>\nThis last week our dinners have been revolting (from a preparation and eating standpoint) with French delicacies of Tete de Veau (head of veal) and Tongue, but last night was yummy. We made Croque Monsieurs for the whole staff and they were gobbled up faster than…well faster than the head cheese…<\/p>\n
What is a Croque Monsieur? It is simply a ham and guyere cheese sandwich with a little b\u00e9chamel sauce spread inbetween and on top for added creaminess. I know that many people are frightened by the idea of making b\u00e9chamel because it is one of the quintessential French white mother sauces, but it’s easy and takes minutes. And<\/em> you can make it the day before and refrigerate it.<\/p>\n Once you make a roux (flour and butter mixture that thickens the sauce) add milk a little salt, pepper and nutmeg et Voila! C’est facile, non?<\/em> For recipe click on “Continue reading Food for the Masses” <\/em>at the bottom of the post.<\/p>\n The origin of the name Croque Monsieur<\/em>, is uncertain but the first part derives from the verb croquer (to crunch or to munch). Its first recorded appearance on a Parisian caf\u00e9 menu was in 1910. It originated in France as a fast-food snack served in caf\u00e9s. If you top it with a fried egg the dish is known as a croque madame<\/em>.<\/p>\n Bon Appetit!!!<\/p>\n <\/p>\n Technorati Tags: bechamel<\/a>, b\u00e9chamel<\/a>, croque monsieur<\/a>, recipes<\/a>, sandwich<\/a>, white sauce<\/a><\/p>\n <\/p>\n <\/p>\n Croque Monsieur<\/span><\/p>\n Ingredients<\/strong> Bechamel Sauce: Instructions<\/strong><\/a><\/a><\/a><\/p>\n<\/a><\/a><\/a><\/p>\n<\/a><\/a><\/p>\n
\nLoaf of Pain de Mie<\/em> or thick white bread sliced
\nSliced ham
\nGruyere shredded cheese<\/p>\n
\n2 Tablespoons \/ 30 g unsalted butter
\n2 Tablespoons \/ 30 g all-purpose flour
\n1 cup \/ 250ml milk
\nFreshly grated nutmeg
\nSalt and Pepper to taste
\n1 Bay Leaf<\/p>\n
\n1. Make B\u00e9chamel sauce by melting butter in a heavy saucepan over medium heat. Add the flour once the butter is foamy and cook until just golden stirring occasionally. The starch in the flour needs to cook but not overcook so be careful not to burn it.
\n2. Pour in half the milk and stir vigorously until smooth, then add remaining milk. Add bay leaf and season with salt, pepper and a little nutmeg. Reduce heat to low and cook gently for another 5 minutes.
\n3. Spread a layer of b\u00e9chamel sauce on thick white bread and top with a sprinkle of gruyere. Add 1- 2 ham slices and cover with a sprinkle of gruyere and another layer of bread.
\n4. On top of sandwich spread another layer of b\u00e9chamel and more cheese. Bake in a hot oven (400\u02daF \/ 200\u02da C) for 3 minutes until cheese is melted.
\n5. For a variation try a Croque Madame with a fried egg on top of the sandwich.<\/p>\n","protected":false},"excerpt":{"rendered":"