I know “croques” are in fashion. But as I have a certain resistance to following recipes, mine is a really baked sandwich. And let’s agree that croque madame and croque monsieur are nothing more than hot mixed concoctions (if you don’t know what they are, just Google it and it’s easy).
Before starting you will need a white cream. It can be the classic béchamel or whatever you prefer.
I did it like this: I heated a generous tablespoon of butter. I added two tablespoons of wheat flour and kept the pan on low heat until the flour and butter turned into a white foam. I added 1/2 glass of milk and let it thicken. If necessary, add more milk until it reaches a creamy consistency. I added 1/2 cup of cream, seasoned with salt, nutmeg and white pepper. As soon as it started to boil, I took it off the heat and added an egg yolk (without the skin).
Assembly – just follow the layers:
1. refractory greased with butter;
2. layer of crustless bread;
3. white cream;
4. mozzarella cheese;
5. cooked ham (ham for the Portuguese);
6. white cream;
7. layer of crustless bread;
8. mozzarella cheese;
9. white cream;
10. Coarsely grated parmesan.
Bake at 200º until browned.
Simplicity with a touch “glam” from the French is all good!
Click to vote on this post!
