Croque Madame

Preparation info
  • Serve


    • Difficulty


    • Ready in

      40 min

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

A creamier, richer alternative for Madame, with the simple addition of a fried egg and a couple spoonfuls of Béchamel sauce. Béchamel sauce owes its name to the Marquis of Béchamel, who felt it was an improvement on velouté (which is made in a similar way but with white stock rather than milk), although it was originally made by simply adding large quantities of cream.