A French Recipe for Croque Monsieur
A French Recipe for Croque Monsieur

My French teacher has once again given my class the assignment of translating and cooking a French recipe for my family. Since I love to cook, this is one of my favorite homework tasks this year!

Ingredients:
Sauce béchamel (facultatif)
2 tranches de pain de mie
¼ tasse de fromage rȃpé
1 tranche de jambon
beurre

Directions:
Beurre les 2 tranches de pain de mie de chaque cóté.
Sut 1 trance, mettre la moitie du fromage rape et one partie de la sauce bechamel, la trance de jambon, puis le reste de la sauce bechamel et du fromage
Fermer avec la tranche de pain de mie qui reste.
Faire cuire au four pendant 15 minutes.

English translation: Grilled Ham and Cheese

Ingredients:
*Bechamel Sauce (Optional)
2 Slices of bread
1/2 Cup of grated Cheese
1 Slice of ham
Butter

Directions:
Butter the two slices of bread on each side.
On one slice put half of the grated cheese, one part of the sauce, the slice of ham, the rest of the bechamel sauce and grated cheese.
Close with the slice of bread that remains.
Bake in oven for 15 minutes.

This was a tasty twist to a traditional grilled ham and cheese sandwich. I thought it was perfect for a cold winter’s dinner. However, it is not easy to keep my family out of the kitchen long enough to treat them to my latest French cuisine surprise.

*Bechamel Sauce

Bechamel Sauce
Bechamel Sauce

Ingredients:
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk, heated
Salt
Freshly ground pepper

Directions:
Melt the butter in a heavy-bottomed saucepan.
Stir in the flour and cook for about two minutes stirring constantly, until the mixture looks like paste and it starts to bubble at the edges.
Slowly add the hot milk, continuing to stir as the sauce thickens.
Bring it to a boil and add salt and pepper to taste.
Lower the heat and continue stirring for a couple more minutes.

Now, I’ve been cooking since I was a child, and I think this must be the easiest way to teach someone how to make gravy; simply substitute your turkey drippings or sausage drippings for the butter. If the gravy becomes too thick add more milk.

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