Joined: 11 Aug 2005 Posts: 20 Location: Buenos Aires, Argentina
Posted: Tue Oct 18, 2005 11:21 pm Post subject: The real croque monsieur
I want to make this really great sandwich to the parisian way, the original one. I found a lot of recipes and they all vary, some are made with bechamel sauce, others with mornay, or just bread, ham, cheese and butter...
Does anyone know about this sandwich? _________________ http://filosofiadesabor.blogspot.com
Posted: Wed Oct 19, 2005 9:43 am Post subject: The real croque monsieur
The bechamel sauce version is the most authentic so far as I know. The proof is it takes such time and attention to make this smooth creamy sauce perfecly - which seems ironic as it's an ingredient in what's basically as fast food.
But look at those other french sauces - hollandaise, bernaise, aoli. They all require patience and attention to detail, and are all served with food which appears, by contrast, casual (simple fried steak, steamed asparagus etc). How difficult to combine the close attention required when making the sauce, with the fast and furious cooking style demanded by the steak or asparagus. In the case of cooking both the sauce and the accompanying food, timing must be perfect. One moment too long will be a disaster. How French cooking! _________________ "there is time for work and time for love and there is no more time." Gabrielle 'Coco' Chanel
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