.ig
:!cat %|rctypeset|dpost -y-0.3 >.%.ps;ghostview .%.ps&
:!cat %|rctypeset|dpost -y-0.3 >.%.ps
:!cat % |rcshow
..
.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "CROQUE-MONSIEUR" "A" "2/5/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "CROQUE MONSIEUR" "\fIcroque monsieur\fP, toasted ham and cheese sandwich; \fIcroque madame\fP"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
\fICroque madame\fP is a \fIcroque monsieur\fP topped with a fried egg; or, in Britain
and America, substitute chicken for the ham (no sign of an egg).
.PP
From rec.food.cooking posting: sackv@uni-duesseldorf.de (Victor Sack),
08 Jun 1998.
.br
Also, http://antioche.lip6.fr/portier/0605.html#Entr\*(e'es_Divers_Croque_madame
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "1 serving"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "2 slices" "bread,"
large (6 inch on a side) and thick
.IG "" "butter"
.IG "2 slices" "emmenthal cheese,"
large enough to cover the bread slice
.IG "1 slice" "ham,"
also large enough to cover the bread slice;better, several thin slices than
can be overlapped
.sp
.IG "2" "eggs,"
for a \fIcroque madame\fP; OPTIONAL
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Butter both slices of bread.
Assemble the sandwich: bread slice (butter inside), cheese, ham, cheese, 
bread slice (butter inside).
.SK 2
Toast in 410 degree F oven until golden, about 8 minutes.
If toasting is done on a pasty sheet, then 4 minutes at lowest level in oven,
and 4 minutes at highest level.
.SK 3
For a \fIcroque madame\fP, fry two eggs, salt and pepper them, and put them
on the toasted sandwich.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.\".NX
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
15 minutes
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
.ig
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From: sackv@uni-duesseldorf.de (Victor Sack)
Newsgroups: rec.food.cooking
Subject: Re: Croque madame
Date: Mon, 8 Jun 1998 15:03:05 +0200
Organization: University of Duesseldorf
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hotel splendid <splendid@nicematin.fr> wrote:

> sorry to disagree:  a croque madame is exactly the same as the croque
> monsieur, EXCEPT that you rreplace ham by a sausage  (vienna, or in
> France Strasbourg one)
> if you imagine the difference in shapes between ham and sausage, you
> will realize why it is called a croque madame

Well, you are disagreeing not just with me, but also with Patricia
Wells, whose recipe I posted.

As to me, why have I never encountered this variation among the dozens,
if not hundreds of croque madame sandwiches that I consumed over the
years in cafes in Paris and elsewhere in France? I did have a lot of
them just topped with a fried egg, instead of having been made the way
the recipe describes it, but never with a sausage. And, though I hate to
have to argue with a bona fide Frenchman on the matter, Patricia Wells,
who's been living in Paris and Provence for about 20 years, I think, and
who has written a number of books on French cooking, probably would have
no such qualms.

And here's a definition from the Epicurious Dictionary
<http://www1.epicurious.com/db/dictionary/terms/c/croque_m.html>:

<quote>
croque madame

  croque madame [KROHK mah-DAHM] In France, this is a
  CROQUE MONSIEUR (toasted ham and cheese sandwich) with the
  addition of a fried egg. In Britain and America, a croque
  madame simply substitutes sliced chicken for the ham, with
  no sign of an egg. 

from THE FOOD LOVER'S COMPANION, 2nd edition,
by Sharon Tyler Herbst, Barron's Educational Services, Inc.
</quote>

And, in case this is too Anglo-Saxon for you, here are a couple of
French recipes:

>From <http://www.parlez-vous.com/la_vie/index.htm>:

<quote>
Les croque-monsieur sont composs de deux tranches de pain de mie
grilles et garnies de jambon et de fromage. Le tout doit tre servi
chaud. Lorsqu'un croque-monsieur est surmont d'un oeuf au plat, cela
s'appelle un croque-madame.
</quote>

And from
<http://antioche.lip6.fr/portier/0605.html#Entres_Divers_Croque_madame>

<quote>
Croque madame

Nb invits/Proportions : 4 personnes 
Prparation : 
        Prparation: 10 mn 
        Cuisson: 10 mn 
     
Ingrdients : 
        8 tranches de pain de mie de 15 cm de ct (ou 16 
          tranches de 10 cm de ct) 
        200 g d'emmenthal 
        4 oeufs 
        4 tranches de jambon 
        50 g de beurre 
Instructions : 
        Beurrer toutes les tranches de pain de mie. 
        Couper l'emmenthal en lamelles. 
        Raliser les croque-madame en superposant une tranche de pain 
                 de mie beurre, une tranche d'emmenthal, une tranche de
                 jambon, une tranche d'emmenthal et une tranche de pain
                 (ct beurr  l'intrieur). 
        Mettre les croque-madame au four chaud, th 7 (210 C), jusqu' 
               ce qu'ils prennent une jolie coloration. 
        Dans une pole anti-adhsive, cuire les oeufs un par un saler et
               poivrer puis les dposer sur les croque-madame. 
        Servir aussitt.
</quote>

Victor

..
