The recipe for the Parisian croque-monsieur.
If we date its birth to the 1910s in a bistro on Boulevard des Capucines, the croque-monsieur would predate that.
As early as the end of the 19th century, there is mention of a preparation made from toast bread, butter, ham, cheese and pepper, all cooked in a frying pan.
But it was at the start of the 20th century that it made a name for itself in bistros.
- One day he offered a ham and butter in which the baguette had been replaced by toasted sandwich bread.
- He was asked the question: but what is inside? "From the gentleman," he replied.
One of the major evolutions of the croque-monsieur is the introduction of the mornay sauce (bechamel with cheese).
The sandwich maker comes from the United States and is the invention of a certain Charles Champion. It was patented in 1925.
There are three ways to cook a croque-monsieur: oven, stove (the traditional one) and device.
The recipe for the traditional Parisian croque-monsieur: Ingredients :
- 8 slices of white bread
- 4 slices of white ham
- 4 slices of Comté aged 18 months
- 4 slices of Emmental cheese
- butter
1. Butter the slices of bread on both sides and place a slice of ham between a slice of Comté and Emmental
2. Salt and pepper
3. Brown in a pan with butter
