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...
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Ingredients
- Homard bleu breton
- Moutarde de Bourgogne PGI
- Thick sliced brioche
- Emmental de Savoie PGI
- Sliced Chives
- Chopped Parsley & Tarragon
- x 1.00 Whole egg
- 1/2 cup Milk
- 3 tbsp Charentes-Poitou Butter PDO
- 2 tbsp Flour
- 1/2 tsp ground nutmeg
- 1 cup (grated) Comté PDO
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