Croque-Monsieur

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Yield: 1 sandwich

Ingredients:

• 2 slices good quality bread, we used home-made brioche loaf
• 30 ml cheese sauce, so 15ml on each slice of bread
• 80g Gammon Ham
• 20g Cheddar Cheese
• 40g salted Butter
• 10g Parmesan, grated

Method:

1. Slice the bread, butter with the cheese sauce, top with the ham amount, cheddar cheese.
2. Then using butter spread the outside of the bread and toast well in a frying-pan.
3. Sprinkle with Parmesan and finish under the grill..serve hot.

Cheese Sauce

Ingredients:

• 2L Full Cream Milk
• 5 Whole Black Peppercorns
• 1 Bay Leaf
• 5ml Salt
• 1 Onion, chopped
• 2 sprigs Rosemary
• 250ml Cake Flour
• 250ml Salted Butter
• 200gr Cheddar Cheese, grated

Method :

1. Bring the milk with the peppercorns, bay leaves, salt, onions and rosemary to the boil allowing all the flavours to infuse. Strain and set aside.
2. Make a blond roux (chef's note: a cooked mixture of equal amounts of flour and butter, used to thicken many sauces. For a blond roux the flour and butter must be cooked until golden in colour to ensure the floury taste is lost). Get a pot on the heat and add the butter. When melted add the flour and cook until golden.
3. Slowly add the warm milk so no lumps form. Bring to the boil and allow simmering until correct consistency is reached. Finish with cheese and seasoning with salt and pepper-set aside

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