Although it is said to have first appeared on a menu in a Parisian café in 1910, the sandwich was first mentioned in the late 19th century, in the Revue athlétique, as an innovation to break out of the ham rut and create that first croque-monsieur with toast, ham, cayenne pepper, Gruyere cheese and butter, and put it in a frying pan.. Croque monsieur may be baked or fried so that the cheese topping melts and forms a crust. Variations. A croque monsieur served with a poached or lightly fried egg on top is known as a croque madame (or, in parts of Normandy, as a croque-à-cheval). According to the Petit Robert dictionary, the name dates to around 1960.
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Het verschil tussen een croque monsieur en madame (+ ons ultieme recept) Bron: Bij Bijdendijk Thuis. Croque Monsieur van Joris Bijdendijk Bechamelsaus. Smelt de boter in een steelpan op middelhoog vuur, maar laat de boter niet bruin worden. Voeg de bloem toe en roer dit goed door elkaar. Doe dit ongeveer 1 minuut.. Oui, oui! The croque monsieur first appeared in French cafés in the early 1900s as a grilled ham and cheese sandwich with a béchamel sauce, served as a snack. The name comes from the French verb croquer ("to bite, to crunch"). When topped with a poached or fried egg it became known as a croque madame because it was said to resemble a.
