Feeds 4
8 slices of bread
4 slices cooked ham
12 white mushrooms
2 shallots
100g of Morbier, sliced
500ml JUST MILK skimmed milk
25g Douceur de France butter
2 tbsp flour
Nutmeg to taste
Salt, pepper
Lightly grill the bread slices.
Thinly slice the shallots, peel the mushrooms and slice in thin strips.
Pan fry for 5 minutes with some butter, once all water from the mushrooms has evaporated, season to taste with salt and pepper.
Melt your Douceur de France butter in a separate saucepan, add in the flour and let it cook on low heat for a couple of minutes to get rid of the raw flour taste.
Gradually add in the milk and whisk continuously until the Béchamel is thick and lump free. Season with nutmeg, salt and pepper.
Start your croque monsieur with a layer of Béchamel, followed by a slice of ham, a slice of Morbier & top it all with some mixed mushrooms and shallots.
Place the second bread slice on top, and garnish with the mushroom/shallot mix, bechamel.
Place all your croque monsieur on a wire rack, and broil for 5 minutes until morbier has melted, and top layer of Béchamel gets golden.
For a more indulgent meal, add a fried egg to make a Croque madame!
Invented over two centuries ago this cheese has a line of black ash running through its centre.
Just as good for you as refrigerated milk with the same calcium; just as delicious and is just as versatile in the kitchen, as pasteurised ‘fresh’ milk.
Premium quality incorporation butter made with 100% french dairy cream, for extraordinary buttery recipes. Douceur de france salted butter is crafted with care by our master butter makers. It is their renowned skill and expertise that allows us to guarantee consistency in quality, taste and texture throughout the year.
