- and - 
Recipes - and - RecipesWe discovered these at the Cafe Marley, at the Louvre in Paris. We've since then enjoyed them all over Paris, but never found them served elsewhere. We searched the Net for a recipe, found several, but this on most perfectly matches the Marly version. Add a fried egg on top and it's a Croque Madame. We serve this with suffed apple in phyllo.
3
tablespoons unsalted butter
1/3 cup flour
2 -1/4 cups milk (divided)
Salt and freshly ground pepper
Pinch of nutmeg
2 cups grated Gruyere or Swiss cheese
1/2 cup beer or wine
4 slices French bread
4 slices ham (Black Forest works well)
1. Mornay sauce: melt butter, add flour, whisk 2 minutes, add 2 cups milk,
boil, season, always whisking.
2. Add half cup of cheese to Mornay. Remove from heat and cool.
3. Combine remaining milk with beer and remaining cheese. Soak 2 minutes. Drain.
4. Top each slice of bread with slice of ham, then Mornay sauce, and sprinkle
with soaked cheese. May be frozen at this point and thawed overnight for future
use. Bake or broil till golden brown.
Serves 4
Paris Cafe Cookbook (William Morrow) by Daniel Young.
-- Rog & Jim
Toronto Downtown Bed and Breakfast
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