Lobster Croque Madame by Byron Talbott | Taste France Magazine
Have you heard of this French classic, the croque monsieur? Here, an exclusive recipe from Byron with a "madame", which means adding an egg. To be enjoyed with a Vignobles Gunther Chereau's white...
Ingredients
- Homard bleu breton
- Burgundy Mustard PGI
- Thick sliced brioche
- Emmental de Savoie PGI
- Sliced Chives
- Chopped Parsley & Tarragon
- For the Bechamel:
- x 1.00 Whole egg
- 0.50 cups Milk
- 3.00 tbsp Charentes-Poitou Butter PDO
- 2.00 tbsp Flour
- 0.50 tsp ground nutmeg
- 1.00 cup (grated) Comté PDO
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