Mornay

Quoted message said:

amkatz asks:

Hello everyone,

We're thinking of adding a croque monsieur to our
brunch menu. I'm to demo one next weekend for the
owner. I've been reading up on mornay (bearing in
mind that not all croque monsieur recipes use it),
and I wonder if anyone here makes theirs with etoh,
say sherry or white wine or even a splash of cognac?

I believe that the sauce can be held at room
temperature or even chilled overnight, then ladled
over the bread for baking. There oughtn't to be too
many problems with that, right?

I see no reason Mornay can't be refrigerated for a day or
three... it's essentially the same sauce used to make mac
'n cheese... and some folks have reheated that 5-6 times
over a month.

Mornay sauce A BÉCHAMEL sauce to which cheese, usually
Parmesan and Swiss, has been added. It's sometimes varied by
the addition of fish or chicken stock or, for added
richness, cream or egg yolks. Mornay sauce is served with
eggs, fish, shellfish, vegetables and chicken.

© Copyright Barron's Educational Services, Inc. 1995

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move
UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without
tribulation." Sheldon ````````````

Quoted message said:

From: Andy Katz

Quoted message said:

We're thinking of adding a croque monsieur to our
brunch menu.

Per order or buffet?

Quoted message said:

I'm to demo one next weekend for the owner. I've been
reading up on mornay (bearing in mind that not all croque
monsieur recipes use it), and I wonder if anyone here makes
theirs with etoh, say sherry or white wine or even a splash
of cognac?

Depends on the cheese you are using. I'd stay away from
sherry, too distinctive of a flavor associated with seafood
newberg or frend onion soup. Cognac is too special, should
be reserved for beef or duck.

I suggest a crisp white wine - with a hint of green apple -
used with a mellow french white cheese, smoked tavern ham
and brioche for the toast. Garnish with sliced sautee'd
green apple.

Ellen

[email hidden] (SportKite1) got [censored] and typed
:"]news:[email hidden]:

Quoted message said:

Quoted message said:

From: Andy Katz

Quoted message said:

We're thinking of adding a croque monsieur to our
brunch menu.

Per order or buffet?

Quoted message said:

I'm to demo one next weekend for the owner. I've been
reading up on mornay (bearing in mind that not all croque
monsieur recipes use it), and I wonder if anyone here
makes theirs with etoh, say sherry or white wine or even a
splash of cognac?

Depends on the cheese you are using. I'd stay away from
sherry, too distinctive of a flavor associated with
seafood newberg or frend onion soup. Cognac is too
special, should be reserved for beef or duck.

I suggest a crisp white wine - with a hint of green apple
- used with a mellow french white cheese, smoked tavern
ham and brioche for the toast. Garnish with sliced
sautee'd green apple.

Ellen

Ya' wanna come over and cook me a brunch? Damned that
sounds good.

Michael << usually eggs over easy, smothered hash browns,
bacon and whatever toast

--
Deathbed statement...

"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d.
December 12, 1968

(PENMART01) said:

I see no reason Mornay can't be refrigerated for a day or
three... it's essentially the same sauce used to make mac
'n cheese... and some folks have reheated that 5-6 times
over a month.

Thanks, Sheldon. I think you're right.

Andy Katz
*****************************************************-
**********
Being lied to so billionaires can wage war for profits while
indebting taxpayers for generations to come, now that's just
a tad bit bigger than not admitting you like the big moist-
moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl

(SportKite1) said:

Quoted message said:

From: Andy Katz

Quoted message said:

We're thinking of adding a croque monsieur to our
brunch menu.

Per order or buffet?

A la minute all the way;-)

Quoted message said:

Depends on the cheese you are using. I'd stay away from
sherry, too distinctive of a flavor associated with seafood
newberg or frend onion soup. Cognac is too special, should
be reserved for beef or duck.

I suggest a crisp white wine - with a hint of green apple -
used with a mellow french white cheese, smoked tavern ham
and brioche for the toast. Garnish with sliced sautee'd
green apple.

This sounds exquisite, especially the brioche, but there's a
need to manage costs (we're restarting brunch after an
unplanned hiatus), so we'll be using good quality pullman
loafs from Sullivan Street bakery here in Brooklyn. The
cheese will be gruyere, and the ham I'm not sure, but
probably a thin-sliced Canadian bacon.

We do a thick French toast that's quite good, and I'll
probably try doing one open-faced on a slice of French toast
(it's 2" thick); midway between croque monsieur and a Monte
Cristo, as well a true sandwich with sauteed bread.

Andy Katz
*****************************************************-
**********
Being lied to so billionaires can wage war for profits while
indebting taxpayers for generations to come, now that's just
a tad bit bigger than not admitting you like the big moist-
moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl

On Sun, 13 Jun 2004 22:32:57 -0000, Dog3

dognospam@adjfkdla;not said:

smothered hash browns

What are "smothered" hash browns?

Practice safe eating - always use condiments

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Quoted message said:

On Sun, 13 Jun 2004 22:32:57 -0000, Dog3

dognospam@adjfkdla;not said:

smothered hash browns

What are "smothered" hash browns?

Smothered with sausage gravy. Lots of it.

Michael

Quoted message said:

Practice safe eating - always use condiments

--
Deathbed statement...

"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d.
December 12, 1968

sf <[email hidden]> got [censored] and typed
:"]news:[email hidden]:

Quoted message said:

On Sun, 13 Jun 2004 22:32:57 -0000, Dog3

dognospam@adjfkdla;not said:

smothered hash browns

What are "smothered" hash browns?

Smothered in gravy, cheese etc.

Michael

Quoted message said:

Practice safe eating - always use condiments

--
Deathbed statement...

"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d.
December 12, 1968

sf <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

On Sun, 13 Jun 2004 22:32:57 -0000, Dog3

dognospam@adjfkdla;not said:

smothered hash browns

What are "smothered" hash browns?

Practice safe eating - always use condiments

Hash browns that have met an untimely end.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

On Mon, 14 Jun 2004 04:45:17 -0000, Dog3

dognospam@adjfkdla;not said:

sf <[email hidden]> got [censored] and typed
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Quoted message said:

On Sun, 13 Jun 2004 22:32:57 -0000, Dog3

dognospam@adjfkdla;not said:

smothered hash browns

What are "smothered" hash browns?

Smothered in gravy, cheese etc.

Michael

<s> Thanks! I see from your posts that has browns can be
smothered by more than one thing.

LOL! I think I'll take my hash browns the unsmothered way.

Practice safe eating - always use condiments

hahabogus said:

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Quoted message said:

On Sun, 13 Jun 2004 22:32:57 -0000, Dog3

dognospam@adjfkdla;not said:

smothered hash browns

What are "smothered" hash browns?

Practice safe eating - always use condiments

Hash browns that have met an untimely end.

That sounds correct to me.

:-\

Practice safe eating - always use condiments

sf <[email hidden]> got [censored] and typed
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Quoted message said:

On Mon, 14 Jun 2004 04:45:17 -0000, Dog3

dognospam@adjfkdla;not said:

sf <[email hidden]> got [censored] and typed
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Quoted message said:

On Sun, 13 Jun 2004 22:32:57 -0000, Dog3
<dognospam@adjfkdla;not> wrote:
> smothered hash browns

What are "smothered" hash browns?

Smothered in gravy, cheese etc.

Michael

<s> Thanks! I see from your posts that has browns can be
smothered by more than one thing.

LOL! I think I'll take my hash browns the unsmothered way.

I love mine smothered in sausage gravy. Sometimes that is
just plain breakfast for me. And it's a treat because I
watch my fat intake these days. When I splurge, I do it
big time 😉

Michael
--
Deathbed statement...

"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d.
December 12, 1968

On Mon, 14 Jun 2004 08:48:53 -0000, Dog3

dognospam@adjfkdla;not said:

I love mine smothered in sausage gravy. Sometimes that is
just plain breakfast for me. And it's a treat because I
watch my fat intake these days. When I splurge, I do it
big time 😉

Now you're making me think.... Ouch, my brain cells
are hurting!

<G>

I usually put my sausage gravy over buttermilk
biscuits (yum), BUT maybe I "should" try it over
(crispy) hash browns.

Practice safe eating - always use condiments