Entrée (Croque-monsieur)
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a tin cutter
Method
- Cut out some rounds of crumb of bread, of equal size, with a tin cutter;
- or, failing that, with a wine-glass.
- Butter all the rounds and sprinkle them with grated cheese--for preference with Gruyère.
- On half the number of rounds place a bit of ham cut to the same size.
- Put a lump of butter the weight of egg into a pan, and fry with the rounds in it, till they become golden.
- When they are a nice color, place one round dressed with cheese on a round dressed with ham, so as to have the golden bread both above and below.
- Serve them very hot, and garnished with fried parsley.
- [E.
- Defouck.]