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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Croque Monsieur Share Air Mauritius
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  • 4 slices of white bread,

  • 60 grams butter,

  • 100 ml milk,

  • 1 tablespoon plain white flour,

  • 3 slices Gruyère cheese,

  • grated nutmeg,

  • 2 tablespoons Dijon mustard,

  • 2 slices of ham,

  • salad garnish.

Croque Monsieur

Method: (Optional: you can replace the bechamel sauce with a slice of Gruyère cheese)

  1. Semi melt the butter in the microwave.

  2. Spread one side of each slice of white bread with some of the melted butter.

  3. Place bread slice buttered side up, under a low heat grill and allow to toast to a light golden colour. Do not allow the bread slices to burn. Remove from under the grill.

  4. Place the remaining butter into a small saucepan and sift in the plain white flour. Whisk together and cook for a minute, then gradually whisk in the milk. Whisk to a smooth paste and simmer under low heat until thickened. Take off the heat and stir in one slice of the Gruyère broken into small pieces. Whisk together until the mixture is well blended into a good Béchamel sauce. Grate in a little nutmeg and stir into the sauce. Put aside.

  5. Spread the Dijon mustard on the non toasted side of two bread slices. Place the ham slices on the Dijon mustard followed with the Gruyère cheese slices. Grill under low heat with the cheese slices uppermost. Allow the cheese to melt. Remove from under the grill and top with the remaining two bread slices, toasted side uppermost. Press in well into the melted cheese. Top with the white Béchamel sauce from 4.

  6. Put the sandwiches into an oven tray. Grill for about five minutes or until golden and bubbling.

  7. Remove from oven and serve immediately. That's your Croque Monsieur.

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