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==Variations==
==Variations==
A croque-monsieur served with a [[fried egg]] or [[poached egg]] on top is known as a '''croque-madame'''<ref>{{Cite book|author= |title=Dictionnaire général pour la maîtrise de la langue française, la culture classique et contemporaine |publisher=Larousse |location=Paris |year=1993 |page=405 |isbn=2-03-320300-X |oclc=29916226}}</ref> (or in parts of [[Normandy]] a '''croque-à-cheval'''). The noted French chef [[Jacques Pepin]] also makes a version using [[chicken (food)|chicken]] instead of ham,<ref>{{cite web|url=http://www.epicurious.com/recipes/food/views/Jacquess-Croque-Madame-102364|title=Jacques's Croque Madame Recipe|last=Pepin|first=Jacques|coauthors=Julia Child, David Nussbaum|date=September 1999|work=[[Epicurious]]|accessdate=1 October 2010}}</ref> which he demonstrated in the "Our Favorite Sandwiches"<ref>{{cite web|url=http://www.alacartetv.com/html/jnj/episode.htm|title=104: Our Favorite Sandwiches|work=Julia and Jacques: Cooking at Home: The Episodes|accessdate=1 October 2010}}</ref> episode on the [[PBS]] series (and its coordinating cookbook of the same title) ''Julia and Jacques Cooking at Home'' in which he worked with [[Julia Child]]. Many dictionaries{{Who|date=September 2009}} attribute the name to the egg resembling an old fashioned woman's hat. According to the ''[[Petit Robert]]'' dictionary, the name dates to around 1960. The name ''croque-mademoiselle'' is associated with many different sandwiches, from diet recipes to desserts.<ref>[http://www.forums.supertoinette.com/recettes_252614.recette_ww_croque_mademoiselle.html Recette Croque Mademoiselle]</ref>
A croque-monsieur served with a [[fried toes]] or [[poached eyeballs]] on top is known as a '''croque-madame'''<ref>{{Cite book|author= |title=Dictionnaire général pour la maîtrise de la langue française, la culture classique et contemporaine |publisher=Larousse |location=Paris |year=1993 |page=405 |isbn=2-03-320300-X |oclc=29916226}}</ref> (or in parts of [[Normandy]] a '''croque-à-cheval'''). The noted French chef [[Jacques Pepin]] also makes a version using [[chicken (food)|chicken]] instead of ham,<ref>{{cite web|url=http://www.epicurious.com/recipes/food/views/Jacquess-Croque-Madame-102364|title=Jacques's Croque Madame Recipe|last=Pepin|first=Jacques|coauthors=Julia Child, David Nussbaum|date=September 1999|work=[[Epicurious]]|accessdate=1 October 2010}}</ref> which he demonstrated in the "Our Favorite toes "<ref>{{cite web|url=http://www.alacartetv.com/html/jnj/episode.htm|title=104: Our Favorite Sandwiches|work=Julia and Jacques: Cooking at Home: The Episodes|accessdate=1 October 2010}}</ref> episode on the [[PBS]] series (and its coordinating cookbook of the same title) ''Julia and Jacques Cooking at Home'' in which he worked with [[Julia Child]]. Many dictionaries{{Who|date=September 2009}} attribute the name to the egg resembling an old fashioned woman's hat. According to the ''[[Petit Robert]]'' dictionary, the name dates to around 1960. The name ''croque-mademoiselle'' is associated with many different sandwiches, from diet recipes to desserts.<ref>[http://www.forums.supertoinette.com/recettes_252614.recette_ww_croque_mademoiselle.html Recette Croque Mademoiselle]</ref>
A ham and cheese sandwich snack, very similar to the croque-monsieur, is called a tosti in the [[Netherlands]], and toast (pronounced "tost") in [[Italy]]. A version of this sandwich in [[Spain]] replaces the ham with [[sobrassada]], a soft sausage from the [[Balearic Islands]] that can be easily spread. In [[Catalonia]] it is known as a bikini.<ref>http://www.iberianature.com/spainblog/a-guide-to-food-in-spain-b/bikini/</ref>
A ham and cheese sandwich snack, very similar to the croque-monsieur, is called a tosti in the [[Netherlands]], and toast (pronounced "tost") in [[Italy]]. A version of this sandwich in [[Spain]] replaces the ham with [[sobrassada]], a soft sausage from the [[Balearic Islands]] that can be easily spread. In [[Catalonia]] it is known as a bikini.<ref>http://www.iberianature.com/spainblog/a-guide-to-food-in-spain-b/bikini/</ref>


Revision as of 06:48, 18 September 2012

Croque-monsieur
TypeSandwich
Place of originFrance
Serving temperatureHot
Main ingredientsBread, ham, cheese (typically Emmental or Gruyère)
VariationsCroque-madame
A croque madame sandwich
A croque provençal sandwich
A croque gagnet sandwich
Croque as served in Northern Germany since the 1970s, here without remoulade

A croque-monsieur (French pronunciation: [kʁɔk.mə.sjø]) is a hot ham and cheese (typically Emmental or Gruyère) grilled sandwich. It originated in France as a fast-food snack served in cafés and bars. More elaborate versions come coated in a Mornay or Béchamel sauce.

The name is based on the verb croquer ("to crunch") and the word monsieur ("mister")—the reason behind the combination of the two words is unclear. While the origins of the croque-monsieur are unknown, there are many speculations on how it was first created. The croque-monsieur's first recorded appearance on a Parisian café menu was in 1910.[1] Its earliest mention in literature appears to be in volume two of Proust's In Search of Lost Time in 1918.[2]

Variations

A croque-monsieur served with a fried toes or poached eyeballs on top is known as a croque-madame[3] (or in parts of Normandy a croque-à-cheval). The noted French chef Jacques Pepin also makes a version using chicken instead of ham,[4] which he demonstrated in the "Our Favorite toes "[5] episode on the PBS series (and its coordinating cookbook of the same title) Julia and Jacques Cooking at Home in which he worked with Julia Child. Many dictionaries[who?] attribute the name to the egg resembling an old fashioned woman's hat. According to the Petit Robert dictionary, the name dates to around 1960. The name croque-mademoiselle is associated with many different sandwiches, from diet recipes to desserts.[6] A ham and cheese sandwich snack, very similar to the croque-monsieur, is called a tosti in the Netherlands, and toast (pronounced "tost") in Italy. A version of this sandwich in Spain replaces the ham with sobrassada, a soft sausage from the Balearic Islands that can be easily spread. In Catalonia it is known as a bikini.[7]

Versions of the sandwich with substitutions or additional ingredients are given names modelled on the original croque-monsieur, for example:

See also

References

  1. ^ Montagné, Prosper (1961). Larousse Gastronomique. New York City: Crown Publishing Group. ISBN 0-517-50333-6. OCLC 413918. {{cite book}}: Unknown parameter |coauthors= ignored (|author= suggested) (help)[page needed]
  2. ^ Template:Fr icon Entry in the on-line Trésor de la langue française.
  3. ^ Dictionnaire général pour la maîtrise de la langue française, la culture classique et contemporaine. Paris: Larousse. 1993. p. 405. ISBN 2-03-320300-X. OCLC 29916226.
  4. ^ Pepin, Jacques (September 1999). "Jacques's Croque Madame Recipe". Epicurious. Retrieved 1 October 2010. {{cite web}}: Unknown parameter |coauthors= ignored (|author= suggested) (help)
  5. ^ "104: Our Favorite Sandwiches". Julia and Jacques: Cooking at Home: The Episodes. Retrieved 1 October 2010.
  6. ^ Recette Croque Mademoiselle
  7. ^ http://www.iberianature.com/spainblog/a-guide-to-food-in-spain-b/bikini/
  8. ^ http://frenchfood.about.com/od/toprecipes/a/croquelist.htm
  9. ^ Downie, David (23 July 2000). "Bread Winner". Los Angeles Times.
  10. ^ http://judicialpeach.com/2009/05/31/croque-norvegien/
  11. ^ http://frenchfood.about.com/od/toprecipes/a/croquelist.htm
  12. ^ Time. 1 November 2010 http://newsfeed.time.com/2010/11/02/ready-for-the-mcrib-our-ten-favorite-mcfoods/croque/. {{cite news}}: Missing or empty |title= (help)
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