French recipe croques
The French use croques to refer to sandwiches. The word "croquer" means both "crack" and "bite" and is associated with biting into a crispy sandwich if one speaks French and hears the word. Rightly so. The style-conscious French differentiate between a "croque monsieur" and a croque called "croque madame".
Ingredients:
- Toastbroat
- cheese
- Ham
- egg
How to prepare croques à la française
- Toast two slices of toast. The popular variant is to dip the toast slices in beaten egg before baking.
- Place the cheese and ham between the two toasted slices. Do not use a so-called. respectively. so scolded analog cheese and no ham that made more water as valuable meat exists for your croques, even if they are so-called Fast food deals.
- Béchamel sauce is also popular on the ham and cheese. Béchamel sauce is a light sauce. To prepare them, you need to melt butter in a saucepan, add flour for sweating. Be careful not to brown the sauce. As you keep stirring, give milk and boil the sauce. Then season with salt and pepper and nutmeg. It can also be enriched with cream, broth, lemon juice, finely chopped onions or garlic and parmesan. The sauce is completed when you stir in the egg yolks when the sauce has already cooled down. Make sure that the sauce must then no longer be heated.
- Sprinkle the folded sandwich with cheese. Le Gruyère, a Swiss hard cheese known in this country under the name Gruyere, is often used. You can also use another hard cheese, e.g. B. Emmentaler.
- If you want to make a croque madame then you have to put in a little extra effort. Because then after baking there is a fried egg on top. Use an egg that is as fresh as possible, preferably an organic egg.
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If you want to make croques the French way, then you mustn't use a baguette to top it with ham and cheese or cheese and then to bake it. No ingredients other than ham and cheese may be packed between the two slices of toast.
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