"jmcquown" > wrote in message
...
>
> "Pico Rico" > wrote in message
> ...
>>
>> "jmcquown" > wrote in message
>> ...
>>>
>>> "Michel Boucher" > wrote in message
>>> ...
>>>> "jmcquown" > wrote in
>>>> :
>>>>
>>>>> So, if you've ever had or were going to make a Monte Cristo
>>>>> sandwich, how would you go about it? No googling If
>>>>> you've ever had one you'll know it!
>>>>
>>>> In my experience, and I do stress it is my experience and I make no
>>>> claim for special knowledge, it's a croque-monsieur with a slice of
>>>> turkey added.
>>>>
>>>> Having said that, I checked and the slice of turkey is apparently a
>>>> "regional" variation, in my case the region of southern New
>>>> Brunswick, the city of Saint John to be precise. It was what I ate
>>>> a few times at the Delta hotel there, back 30 some years ago when I
>>>> had to travel to Saint John to spend time with my infant daughter.
>>>>
>>>> I have not had it since. I have not seen it on menus since.
>>>>
>>>> --
>>>
>>> Ah, yes, the croque-monsieur with turkey. Except it's not quite that.
>>> The Monte Cristo is a rare item on menus, to be sure. I haven't seen it
>>> on a menu in about 20 years. The distinction between croque-monsieur is
>>> it's ham and turkey with swiss cheese, battered and deep fried. Then
>>> sprinkled lightly with powdered sugar and served with strawberry jam.
>>> (It should probably only be eaten once every twenty years.) These
>>> people have managed to *******ize it into a ham sandwich with harvarti
>>> served on toasted brioche. Sorry, people, that is *not* a Monte Cristo!
>>>
>>> Jill
>>
>> you should speak to the chef.
>>
> I will. Since they're forcing me to dine there (it's a use it or lose it
> "benefit" of being a member of the club) I have every right to question
> their chef.
>
>> And I shudder to think what they would serve if osso buco was on the
>> menu.
> LOL! I'm pretty sure they don't serve osso buco I don't mind giving
> chefs poetic license but there's another menu item that gives me pause.
> Veal scallopini should be simple. Why does this guy want to add olives
> and sun dried tomatoes? IMHO he's over-complicating (and possibly
> overwhelming) the dish.


oh, he's an "artist" with no real ability to create a new dish.