Hello everyone,

We're thinking of adding a croque monsieur to our brunch menu.
I'm to demo one next weekend for the owner. I've been reading up on
mornay (bearing in mind that not all croque monsieur recipes use it),
and I wonder if anyone here makes theirs with etoh, say sherry or
white wine or even a splash of cognac?

I believe that the sauce can be held at room temperature or
even chilled overnight, then ladled over the bread for baking. There
oughtn't to be too many problems with that, right?

TIA


Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl