Croque monsieur what is it

The bread, which is topped with grated cheese, is often dipped in beaten egg before cooking. Bechamel sauce is sometimes added into the mix for extra creaminess and flavor.

Croque monsieurs can be baked in the oven or fried in a frying pan. A croque madame is simply a croque monsieur with a poached or fried egg on top. The difference between the two sandwiches has to do with how the egg is incorporated into the rest of the ingredients: In a croque monsieur, the bread is dipped into the beaten egg before it's cooked French toast -style.

In a croque madame, meanwhile, the egg is cooked and then placed on top of the already assembled sandwich. The "croque" is pronounced somewhere in between "crock" and "croak. Hear the correct pronunciations for croque monsieur and croque madame at Merriam-Webster. The history of the croque monsieur is a bit murky, but one of the first known written references to the cheesy sandwich can be found in the second volume of Marcel Proust's seven-part novel In Search of Lost Time.

It was featured on Parisian menus as early as There are a couple well-known, but not verifiable, origin stories for the croque monsieur.

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. Let cool; press plastic wrap directly onto surface and chill.

Bake until cheese is brown and bubbling, 10—15 minutes. How would you rate Croque-Monsieur? Leave a Review. Makes a fantatic quick lunch. Almost too filling. I made it with ordinary seeded batch and was surprised how nice it was, it crisped up round the edges and th sauce on top was bubbly, brown and unctious.

Our family came to AUS from france so this dish definetely brings me back. Very nice to eat,bit of trouble to make for a slowlearner cook,. Love this!!!! Magnifique Nagi! Nous allons refaire ce croque monsieur demain matin, avec grand bonheur! PS How did Google Translate do?? This is one EPIC sandwich — no skimping here! Skip to primary navigation Skip to footer navigation Skip to main content Skip to primary sidebar. Home Breakfast. Author: Nagi. Prep: 15 mins. Cook: 15 mins. Breakfast, Brunch, Light Lunch.

Servings 2. Recipe video above. Unapologetically calorific, this is the famous French hot ham and cheese sandwich! If you want to make it the traditional way, do not skimp on cheese or butter, and do not even think about using low fat anything.

Ingredients Cups Metric. Heat until steaming, but don't let it boil. Set aside. 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. Add hot milk: While stirring, add half the milk. Once incorporated into the roux, mix in remaining milk, nutmeg, salt and pepper.

Thicken: Mix for 30 seconds to a minute or until it thickens into a spreadable and soft butter-like consistency ie. If you have lumps, whisk until gone. Remove from heat it is OK if it cools.

Then spread the cheese with half the Dijon Mustard this might sound weird, but see in post for why we do this! Top each of the two slices with 2 more slices of cheese again, folding as needed , then close sandwiches with the other slices. Pan fry: 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 deep golden brown.

Turn and cook the other side until golden brown. Transfer to a baking tray. Sprinkle with Gruyere, then parmesan. Serve: Immediately transfer to warmed serving plates, with knives and fork for serving it's too messy to eat with hands. For a traditional French bistro experience, add a side of fries and leafy greens lightly dressed in French Dressing or a basic vinaigrette.

Devour and weep with joy! Over the sandwich that is, not the salad! Recipe Notes: 1.