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quote:
Originally posted by g-man:
quote:
Originally posted by Rob_Sutherland:
One of the best croque monsieurs I"ve had in a long time with some frites and a nice glass of Stéphane et Vincent Perraud Muscadet de Sèvre-et-Maine Selection des Cognettes


what makes a great croque monsieur?


Good bread (this was a very dense, fresh, crustless 'French' bread), sharp cheese (emmenthal or an aged Swiss) and (maybe a bit heretical to the very original recipe) a good sauce mornay on top then put under the salamander to bubble.

Served with a nice grainy mustard and cornichons to cut the richness.

It ain't just a ham and cheese sammie.
quote:
Originally posted by Rob_Sutherland:
quote:
Originally posted by g-man:
quote:
Originally posted by Rob_Sutherland:
One of the best croque monsieurs I"ve had in a long time with some frites and a nice glass of Stéphane et Vincent Perraud Muscadet de Sèvre-et-Maine Selection des Cognettes


what makes a great croque monsieur?


Good bread (this was a very dense, fresh, crustless 'French' bread), sharp cheese (emmenthal or an aged Swiss) and (maybe a bit heretical to the very original recipe) a good sauce mornay on top then put under the salamander to bubble.

Served with a nice grainy mustard and cornichons to cut the richness.

It ain't just a ham and cheese sammie.


yea i like the sauce on top before press.

place here just throws a slab of butter on it.

feel my arteries constricting just thinking about it

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