You sip a vin blanc cassis, or demi pression, watching the world go by your Paris café table. You have just ordered a croque-monsieur.
Sadly, the anticipation proves more enjoyable than the reality. More often than should be the case, this long-time favourite Parisian bar snack is a travesty of the real thing.
For each ‘croque’, place the ham and cheese between the slices of bread, trimmed to fit. Grill or fry on both sides, until the bread is crisp and browned, and the cheese is melting.
A fried egg on top turns this into a ‘croque-madame’. Another version involves spreading the filled sandwich with a thick cheese-flavoured béchamel, before baking in the oven.This makes a tasty supper or lunch. Cut into squares, it can be served with drinks.
© 2000 Frances Bissell. All rights reserved.