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

>amkatz asks:
>
>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?

I see no reason Mornay can't be refrigerated for a day or three... it's
essentially the same sauce used to make mac 'n cheese... and some folks have
reheated that 5-6 times over a month.

Mornay sauce
A BÉCHAMEL sauce to which cheese, usually Parmesan and Swiss, has been added.
It's sometimes varied by the addition of fish or chicken stock or, for added
richness, cream or egg yolks. Mornay sauce is served with eggs, fish,
shellfish, vegetables and chicken.

© Copyright Barron's Educational Services, Inc. 1995


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>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

On 13 Jun 2004 21:49:37 GMT, (PENMART01) wrote:

>I see no reason Mornay can't be refrigerated for a day or three... it's
>essentially the same sauce used to make mac 'n cheese... and some folks have
>reheated that 5-6 times over a month.

Thanks, Sheldon. I think you're right.

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

On 13 Jun 2004 22:12:04 GMT, (SportKite1) wrote:

>>From: Andy Katz
>
>>We're thinking of adding a croque monsieur to our brunch menu.
>
>Per order or buffet?

A la minute all the way;-)

>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.

This sounds exquisite, especially the brioche, but there's a need to
manage costs (we're restarting brunch after an unplanned hiatus), so
we'll be using good quality pullman loafs from Sullivan Street bakery
here in Brooklyn. The cheese will be gruyere, and the ham I'm not
sure, but probably a thin-sliced Canadian bacon.

We do a thick French toast that's quite good, and I'll probably try
doing one open-faced on a slice of French toast (it's 2" thick);
midway between croque monsieur and a Monte Cristo, as well a true
sandwich with sauteed bread.

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

On Sun, 13 Jun 2004 22:32:57 -0000, Dog3
<dognospam@adjfkdla;not> wrote:
> smothered hash browns

What are "smothered" hash browns?


Practice safe eating - always use condiments

On Mon, 14 Jun 2004 04:45:17 -0000, Dog3
<dognospam@adjfkdla;not> wrote:

> sf > got ****ed off and typed
> :
>
> > On Sun, 13 Jun 2004 22:32:57 -0000, Dog3
> > <dognospam@adjfkdla;not> wrote:
> >> smothered hash browns
> >
> > What are "smothered" hash browns?
>
>
> Smothered in gravy, cheese etc.
>
> Michael
>
>
<s> Thanks! I see from your posts that has browns can be
smothered by more than one thing.

LOL!
I think I'll take my hash browns the unsmothered way.


Practice safe eating - always use condiments

sf > wrote in
:

> On Sun, 13 Jun 2004 22:32:57 -0000, Dog3
> <dognospam@adjfkdla;not> wrote:
>> smothered hash browns
>
> What are "smothered" hash browns?
>
>
> Practice safe eating - always use condiments

Hash browns that have met an untimely end.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

On Mon, 14 Jun 2004 08:48:53 -0000, Dog3
<dognospam@adjfkdla;not> wrote:


>
> I love mine smothered in sausage gravy. Sometimes that is just plain
> breakfast for me. And it's a treat because I watch my fat intake these
> days. When I splurge, I do it big time
>
Now you're making me think.... Ouch, my brain cells are
hurting!

<G>

I usually put my sausage gravy over buttermilk biscuits
(yum), BUT maybe I "should" try it over (crispy) hash
browns.



Practice safe eating - always use condiments

On Mon, 14 Jun 2004 10:51:27 GMT, hahabogus
> wrote:

> sf > wrote in
> :
>
> > On Sun, 13 Jun 2004 22:32:57 -0000, Dog3
> > <dognospam@adjfkdla;not> wrote:
> >> smothered hash browns
> >
> > What are "smothered" hash browns?
> >
> >
> > Practice safe eating - always use condiments
>
> Hash browns that have met an untimely end.

That sounds correct to me.

:-\


Practice safe eating - always use condiments