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Croque Madame - Recipe by Phil Hickman

Food & Drink

Recipe by Phil Hickman, Head Chef of Brasserie Prince by Alain Roux

300ml Whole Milk
30g Plain Flour
30g Butter
Nutmeg
Cayenne Pepper 

Melt the butter in a saucepan and add the flour.
Combine with a whisk and cook for 4-5 minutes over a moderate heat.
Gradually add the milk whilst continuously whisking.
Ensure the bottom of the pan doesn’t catch. Turn the heat down if required.
Once all the milk has been added, bring to the boil.
Season with freshly grated nutmeg, cayenne pepper and a pinch of salt.
Pass through a fine strainer and set aside for later.
This sauce can be kept in the fridge for up to 3 days.

8 Slices of Bread
8 Slices of Ham
Béchamel
50g Grated Cheese 

Lay out the bread on a chopping board.
Liberally spread béchamel on the bread, place 2 slices of ham on top, spread more on top with a sprinkle of cheese, place another slice of bread, spread béchamel again and sprinkle with the cheese.
When ready preheat an oven to 185˚C.
Gently cook in a frying pan with a little unsalted butter until golden brown on the base.
Place in the oven for 10 minutes still in the frying pan.
Cook in the 14-15minutes.
Serve with a pan fried egg on top and a side salad if desired.

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