Croque Monsieur

By Catherine B

Île-de-France
Most tourists have picked up a pair of tiny tongs and slurped down a garlic snail or ‘escargot’ while in Paris. An appetiser popular since the Roman times, France (once part of the Roman Empire) is thought to have continued this tasty tradition. But there’s much more on offer in the French capital; from the impossibly sweet ‘pain au chocolate’ pastry to puffs of small biscuit pleasure – macarons. If you’re looking for lunch, a Salad Nicoise or Croque Monsieur will give you enough stamina to get you around to see all the famous monuments.

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Croque mademoiselle

Parmentier de Confit de Canard

Ingredients

8 slices of bread
30 gr melted butter
4 slices ham
1/4 litre of milk
30 gr butter
30 gr of flour
Salt
Freshly ground pepper
Nutmeg
50 gr of grated Gruyère cheese

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Bechamel sauce:
Make a white sauce with the flour and butter. Cook for a few minutes over alow heat. Add cold milk and bring to boil while whipping to avoid lumps.

Season and add a pinch of nutmeg. Keep to the side.

Croque Monsieur:
Butter the slices of bread and crumb. Cover with a slice of ham cut in half.

Add a thin layer of bechamel sauce. Cover toasted sandwiches with Bechamel sauce and sprinkle with grated Gruyere cheese.

Put the sandwiches in the oven at 200°C for 10 minutes or under the grill.

You can replace the ham by chorizo!