Friday, December 5, 2008

Croque Monsier Revisited

This delicious recipe came to me from a book entitled, "Paris Crowd: The Select Cafe," which is discussed in an earlier posting found below.

We tried the recipe again today without the gruyere cheese, or the home-made bread (Almost No-Knead Bread) sliced thin and without the crust.

We used good ol' storebought wheat bread and grated cheddar cheese from a grocery store block.

The sauce is only mentioned in the book; the recipe isn't there. In France it is bechamel sauce and I found an excellent recipe here. The sauce is very similiar to the sauce our American mothers made when we were kids. The biggest difference is this sauce calls for a dash or two of nutmeg. It really makes the sauce.

You can find the recipe for the bechamel sauce here, at Mario Batali's site.

Try this, it makes a lovely lunch. Eat with fork and knife.

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