Laurent Mariotte 6:00 p.m., January 30, 2024
This week's file is dedicated to farmers. Their actions are supported by a large majority of French people. Laurent Mariotte and his columnists take stock of the situation and wonder how to support them. Given that we eat 3 times a day, shopping and cooking locally. On the menu: cooking workshop with regional specialties from our farmers.
As in every episode, the bon vivant table team continues to play with you. Laurent Mariotte makes you listen to a sound related to cooking... it's up to you to discover it.
Nathalie George’s croque-monsieur
Ingredients
Croque monsieur (from Gigi, my grandmother “The kitchen on the 6th floor”)
- Soft bread
- butter
- grated cheese
- white Paris ham
White sauce (without milk)
- butter
- wheat flour
- water
- pepper
Variants:
- bread
- least salty raw ham like…
- cooked mountain cheese, as little salt as possible, like...
Preparation
Brown slices of sandwich bread in melted butter (in a pan).
Take a dish that goes in the oven, put a slice of sandwich bread browned with butter, put grated Emmental on top, then ham (be generous, it's better), then again grated Emmental and finish with a slice of bread cooked in butter as at the beginning.
Prepare a white sauce:
Melt butter in a saucepan, do not let it brown.
Add 2 to 3 spoons of flour depending on the quantity you want to obtain, mix well, add a little hot water. The quantity of water is difficult to define, not all flours absorb water in the same way.
Be careful to keep it smooth.
Add a little butter, if you didn't put it all in at the beginning, then add grated Emmental cheese (approximately 50 gr, depending on the amount of sauce)
Pepper, do not salt or little
Top the croque-monsieur.
Place in the oven for 15 to 20 minutes. Temperature following oven from 160° to 200°