Croque-monsieur/Recipes

From Citizendium
Jump to: navigation, search
This article is a stub and thus not approved.
Main Article
Discussion
Related Articles  [?]
Bibliography  [?]
External Links  [?]
Citable Version  [?]
Gallery [?]
Recipes [?]
 
Recipes associated with the article Croque-monsieur.
Bar Boulud's Croque-monsieur

Yields

4

servings

Ingredients
 
  • For the béchamel sauce
    • 3 tablespoons butter
    • ¼ cup all-purpose flour
    • 3 cups whole milk
    • Pinch of freshly grated nutmeg
    • ¼ teaspoon salt, or to taste
    • ⅛ teaspoon white pepper, or to taste
  • For 4 sandwiches
    • 1 tablespoon butter, melted
    • 8 slices high-quality Pullman loaf bread, sliced ⅓- to ½-inch thick
    • 12 ounces (340 grams) Jambon de Paris or other high-quality wet-cured ham, 4 slices ¼ inch thick, or sliced very thin and evenly divided into 4 portions
    • 10 ounces (284 grams) Gruyère cheese, coarsely grated with large holes of a box grater
Preparation:
  1. For the béchamel: In a small saucepan over low heat, melt the butter and whisk in the flour until blended but not colored. Gradually whisk in the milk and cook, stirring constantly, until thickened, about 10 minutes. Season to taste with nutmeg, salt, and pepper. Set aside.
  2. For the sandwiches: Preheat the oven to 400 degrees with a baking rake in the upper-middle of the oven. Cover a baking pan with parchment paper and brush the paper lightly with the melted butter.
  3. On a work surface, place all 8 bread slices in a single layer and spread each one evenly to the edges with a fairly thick layer of béchamel; probably not all the béchamel will be needed.
  4. Divide the ham into four equal portions, trimming it if necessary so it will come within ¼ inch of the edges of the bread slices. Put the ham on top of four of the slices.
  5. Top all eight slices with equal amounts of the grated cheese, spreading it evenly to within ¼ inch of edges, and using up all the cheese.
  6. Place the four bread slices with just béchamel and cheese on them, cheese side up, on top of the slices that also have the ham.
  7. Transfer the sandwiches, cheese side up, onto the buttered parchment paper. Bake until the topping is melted and golden brown, about 18 to 22 minutes.
  8. Or bake the sandwiches for about 10 minutes, until they are throughly heated and the edges are beginning to brown. Then turn on the broiler and cook until bubbly and brown, about 5 minutes—it may be necessary to move the oven rack and sandwiches closer to the broiler.
Notes:

Adapted and rewritten from the recipe from Bar Boulud, as published by the New York Times on June 25, 2008

Categories: French cuisine, Sandwiches
Related recipes: Grilled ham and cheese sandwich; Reuben sandwich


Julia Child's Croque-madame

Yields

12 to 36

servings

Ingredients
 
  • 3 lengthwise pieces of bread about 14 inches long
  • 1 tablespoon four—can be "instant blending"
  • ⅓ cup beer
  • 1 tablespoon Cognac
  • 1 egg
  • 1 cup (3½ to 4 ounces) coarsely grated Swiss cheese
  • salt, pepper, and Cayenne pepper
  • 2 to 3 tablespoons melted butter
  • 3 or 4 thin slices cooked ham
Preparation:
  1. Cut the bread into 3 slices about ¾ inches thick, put on a baking sheet, and dry for about 20 minutes in a 350-degree oven. They should become lightly colored and quite hard.
  2. Remove the bread and raise the oven temperature to 450 degrees.
  3. Put the flour into a small bowl, then gradually whisk in the beer, followed by the Cognac and the egg. Finally, add the cheese and the seasonings, using quite a bit of pepper.
  4. Melt the butter, then brush it on top of each slice of bread.
  5. Cover the bread slices with the ham, trimming as necessary.
  6. Mask the ham completely, right out to the edges, with the cheese mixture.
  7. Bake for 15 to 20 minutes in the upper third of the oven. The cheese mixture should be puffed and golden.
  8. If serving as a first course, cut each slice into 4 pieces, first lengthwise, then crosswise.
  9. If serving as appetizers or canapés, cut in two lengthwise, then crosswise into small pieces.
Notes:

Rewritten from the recipe in From Julia Child's Kitchen, by Julia Child, Alfred A. Knopf, New York, 1970, page 45

Categories: French cuisine, Sandwiches
Related recipes: Grilled ham and cheese sandwich; Reuben sandwich