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The real croque monsieur

 
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julietgb



Joined: 11 Aug 2005
Posts: 20
Location: Buenos Aires, Argentina

PostPosted: Tue Oct 18, 2005 11:21 pm    Post subject: The real croque monsieur Reply with quote

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... Confused
Does anyone know about this sandwich?
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claudine



Joined: 06 Oct 2005
Posts: 16
Location: UK

PostPosted: Wed Oct 19, 2005 9:43 am    Post subject: The real croque monsieur Reply with quote

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!
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Dawna



Joined: 04 May 2005
Posts: 125
Location: Vancouver

PostPosted: Thu Oct 20, 2005 6:26 pm    Post subject: Reply with quote

I have always heard that it is bechamel for Monsieur, mornay (and tomato) for Madame. I don't know if that is a regional thing, though.
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