Comments on: Croque(-Madame) the RIGHT way

By: Croque Monsieur (and Croque Madame) – The search for the best | Yumtastic - food blog & restaurant reviews | Victoria BC

Mon, 15 Mar 2010 03:00:47 +0000

[...] I found this recipe on another food blog and it was claimed to be ‘The right way’. So I gave it a shot. http://mirepoix.org/2009/05/24/croque-madame-the-right-way/ [...]

By: Jonas M Luster

Jonas M Luster — Sat, 20 Jun 2009 20:18:30 +0000

Simple, having learned it from someone who’s been making it since 1950 in France? Note, I am not American despite living here at the moment, and my first experiences with Croques were in Paris, not San Francisco.

If you wish, I can scan our menu at Le Saint Placide, which includes both Madame and Mademoiselle (the latter being a naming-copout to add seafood) which states Mornay sauce with the Madame. Or you can call them yourself (http://www.lafourchette.com/2_restaurant/restaurant_Saint-Malo/restaurant_Le_Saint_Placide/3014/) ask for Matisse. He speaks a bit English, enough to understand, and should remember “le commis étranger”.

I know there’s many a debate about wether to add sauce, if the sauce has to be a Béchamel or Mornay, some even suggest Hollandaise or worse Bernaise. As far as I can tell, the original did not include Béchamel in 1910 but Le Moulin de la Galette served it with sauce (Mornay) in 1936, so someone between then and there did change the recipe. The Institut Paul Bocuse teaches it with sauce, while the Academie Culinarie insists that there is none on it.

So, yes, there’s discussion about it. The above link, however, seems to blame the Americans for adding sauce to a sauceless dish, and that’s – at least as far as I can tell – not correct.
Jonas M Luster´s last blog ..Seriously! WTF?

By: Randal Oulton

Randal Oulton — Sat, 20 Jun 2009 19:00:38 +0000

What is your documentation for the addition of sauce being authentic?

http://www.practicallyedible.com/edible.nsf/pages/croquemadame

By: Jonas M Luster

Jonas M Luster — Sat, 30 May 2009 17:25:10 +0000

A-ha! Another victim of the modern day Ferdinant Point revisionists :P. The Croque-Monsieur and Madame differ in the egg, not the meats used. Reason being, the fried egg looks a little bit like a hat, thus "Madame". There's some thinking, that Madame and Monsieur also differ in the use of Béchamel vs. Mornay, but personally I don't buy into that (we're using cheese on the inside anyways, so why not incorporate the cheese when I make the sauce?). The "Trésor de la Langue Française informatisé" writes thusly: sandwich chaud passé à la poêle ou au four, constitué par deux tranches de pain de mie entre lesquelles sont placées une tranche de fromage et une tranche de jambon (translation).

By: kayce.

kayce. — Sat, 30 May 2009 15:46:38 +0000

you made a croque monsieur... a croque madam is made w/ chicken/turkey instead of ham. :) kayce.’s last blog post..toby young hit by a car

By: foodiePrints

foodiePrints — Sat, 30 May 2009 14:34:51 +0000

Almost brunch time! May I suggest a croque Madame from @wildhunt ’s blog http://bit.ly/12SSWI (added to google reader via rss)

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By: Trish

Trish — Sat, 30 May 2009 04:11:07 +0000

Love your wit and with your writing...who needs to only post recipes!!! Trish’s last blog post..Barbecue Salmon....the Mad Chemist Style

By: tbridge

tbridge — Fri, 29 May 2009 19:34:13 +0000

BTW, ya’ll need to see @wildhunt’s Croque Madame recipe: http://bit.ly/4eWhx I know what I’m making this weekend!

This comment was originally posted on Twitter

By: Alisa@Foodista

Alisa@Foodista — Fri, 29 May 2009 15:51:54 +0000

Hi Jonas, I followed you from the foodieblogroll and your blog here is awesome! I cant seem to stop reading.I hope you wont mind,I'd love to guide our readers to your site, just add this foodista widget to this post and it's all set to go, Thanks! Alisa@Foodista’s last blog post..Simple Summer Salad

By: chef20

chef20 — Sun, 24 May 2009 17:51:35 +0000

http://bit.ly/A5hVX
- Croque-Madame the right way.

This comment was originally posted on Twitter