>From: Andy Katz

>We're thinking of adding a croque monsieur to our brunch menu.

Per order or buffet?

>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?

Depends on the cheese you are using. I'd stay away from sherry, too distinctive
of a flavor associated with seafood newberg or frend onion soup. Cognac is too
special, should be reserved for beef or duck.

I suggest a crisp white wine - with a hint of green apple - used with a mellow
french white cheese, smoked tavern ham and brioche for the toast. Garnish with
sliced sautee'd green apple.

Ellen