Croque Monsieur: The original recipe with more flavors. How to prepare a hearty autumn croquette?
Hearty Croque Monsieur recipe
Ingredients for two:
To prepare the sandwich:
- 4 slices of sourdough white or crispy white
- 20gm melted butter
- 1 teaspoon Dijon mustard
- 100gm grated cheese
- 4 thin slices of smoked ham
To prepare the bechamel sauce:
- 125 ml milk
- Cream (125 ml)
- 1 crushed garlic clove
- 2 bay leaves
- 1 small onion chopped
- 20 grams butter
- 20 grams of plain flour
- 1 heaped teaspoon of Dijon mustard
- Fresh grated nutmeg
To make mustard mayonnaise:
- Dijon mustard (1 teaspoon)
- mayonnaise (1 tablespoon)
Preparation 20 minutes:
First, prepare the perfect bechamel sauce. Put the milk, cream, garlic, bay leaf and onion in a small saucepan over medium heat and mix. Bring the mixture to a boil, then turn off the heat and let it steep for 10 minutes. Strain the liquid through a sieve and discard the bay leaf and onion.
Melt the butter with the flour in another saucepan and cook over low heat until the smell of biscuits smells. Gradually add lukewarm milk and bring to a gentle boil, stirring regularly, then add Dijon mustard, a pinch of grated fresh nutmeg and a little spice. It should be a nice thick creamy sauce with a deep flavour.
Cooking 30 minutes:
Grease the slices of bread with melted butter. Place them on a baking tray and toast them on one side under a grill, butter side up, until golden brown. Take it out and preheat the oven to 220°C/200°C, fan/gas 7.
Flip the bread and spread each slice with a thin layer of Dijon, then a layer of béchamel. Cover the sauce with grated Gruyere, then a slice of pork. Shape the slices into two halves, spread a thin layer of the sauce on the top slice and sprinkle Gruyère cheese over it. Place the croaks in the oven and bake for 10 to 15 minutes or until golden brown. Mix mustard and mayonnaise and serve as a side dish.
A little history: the history of croque monsieur and the word cheese
Nobody’s completely certain, but one version of the story suggests that the sandwich was created entirely by accident when French workers left their food bowls too close to the heating source and heat toasted bread and melted cheese in their sandwiches.
From simple to hearty
It’s made with simple ingredients found in any French home. In fact, there is bread, cheese and ham. The bread can be a sweeter version of regular bread, that is, sandwich bread. Sometimes it may be dipped in an egg before toasting, although many families prepare it only with regular slices of bread. It should always be white bread.
The dish is considered a midday dish and is very popular in cafés and small restaurants all over France, especially in Paris.
The cheese is usually Gruyère or Emmental although Comte can be used. Place the cheese on top as well as the inside, then bake the sandwich until the cheese has melted and the bread is slightly crunchy.
We think it appropriate to add here the short history of the word cheese. form In Latin it means cottage cheese (“fresh cheese made from raw milk and which takes its name from the cheese mold into which it is dripping” in Wikipedia). In fact, when the milking is finished, the milk is placed in perforated containers with drip holes. There it coagulates and gives cottage cheese. And since language is alive and words change, so is the word formed He became four juniors in the fourteenth century, and then in the fifteenth century cheese to become the ultimate cheese. Thus the latter comes from the container and from the process of forming the curd.
Like a hearty baked croquete recipe, restaurants can also add a basic béchamel sauce (with milk, fat, and flour) to give it extra flavor. Pour the sauce over the croque monsieur.
From forged croc in the oven to croc madam, or even mademoiselle
If an egg is added on top, the sandwich changes gender. It’s Croc Madame’s pose. It is believed that the name relates to a woman’s hat. This type of sandwich became popular in the 1960s.
There was a vegetarian version – Croque Mademoiselle, but it is much rarer, without pork, with cucumbers and chives.