Each and every Francophile has eaten a croque-monsieur, the French rendition of a grilled cheese sandwich. You’ll be able to get one in any cafe or purchase one from a bakery, able to warmth and warmth. It’s, for all intents, a sizzling ham and cheese sandwich, the highest unfold with a layer of creamy béchamel sauce and grated cheese, then broiled till golden and bubbly.
You consume a croque-monsieur served on a bit of plate, at a bit of desk or status on the bar, with a knife and fork. A croque-madame is strictly the similar, with a fried egg on best. Why is it madame when it has an egg? No person truly is aware of. Some assume it looks as if a 19th-century chapeau, however it seems that it wasn’t ever known as madame till 1960. At any fee, “madame” sounds extra chic than “put an egg on it.”
After all, some variations are higher than others, however you might be assured a lovely, sizzling, tacky morsel, regardless of the caliber. The old school benchmark croque-monsieur vegetation the ham and cheese between two skinny white bread slices; then it’s béchamel-slathered and bronzed within the oven. It’s fetchingly displayed and completely good enough.
However in lots of Parisian cafes, a croque is an open-faced affair, constructed on a robust toasted raft of rustic hearth-baked whole-wheat ache au levain, the kind of conventional, naturally fermented sourdough bread made well-known in Paris via the artisan baker Lionel Poilâne. (This…