Croque Madame

From a Julia Child recipe.

Probably the oldest resipe in my collection. I have made this terrific appetizer for over 50 years. Simple to do and always appreciated by company.

Croque Madam and Croque Monsieur are names given to a myriad of toasted sandwiches originally created in French kitchens which will always contain cheese, sometimes with ham and sometimes an added fried egg. In a brief on-line search you will find hundreds of variations. The one I use came from watching one of Julia Child's episodes of "The French Chef" on PBS back in the early 1970's. This is one of the simplist versions.

Feb 15, 2011

INGREDIENTS

  • loaf of good quality french bread
  • 2 eggs
  • 1-2 oz brandy
  • 3/4 cup of beer
  • 1 cup of gruyere cheese (grated)

METHOD

Split a loaf of french bread or sourdough lengthwise. Toast both halves under the broiler for just a minute and set aside. This will dry the topside ensuring the mixture spread on later does not seep into the bread.

In a bowl combine 2 eggs, 2 oz brandy, 3/4 cup beer and 1 cup of gruyere cheese.
Spread mixture over top of bread halves and place under broiler until toasted nicely brown.
Slice into 1 inch diagonal cuts and serve immediately.

CHEF's NOTES:

  • OK to substitute the cheese with something you particulary are fond of ..swiss or any soft cheese will do.
  • The brandy adds a really nice nuance, but can be eliminated if you are not (God forbid) partial to it.

METHOD

My modern take on Julia's classic...cut the top off a small to medium loaf of french, italian or soudough bread ensuring thtat there is a small cavity across the top. Discard the top.

1. Mix 1 egg and about a cup of shredded parmesan cheese and spread it across the cavity on top.
2. Over that, place a handfull of arugula.
3. Then spread about 1 cup of shredded mozzarella on top of the arugula.
4. Place in a 350 degree oven for about 15 minutes, or until top layer of cheese has fully melted.
5. Cut and serve.

CHEF's NOTES:

  • OK to substitute fresh spinach for the arugula.
  • I like to decorate the top with star cutouts taken from red and yellow bell peppers.