Smokehouse Restaurant

Serving picnic hampers to enjoy Monday to Sunday.  Friday to Sunday we have  a 3 course lunch from 11.45am with two sittings.  Saturday and Sunday we have a 2 course brunch from 9.30am to 11am.

Cellar Door and Farm Shop
Seven Days 9:30 – 5:00pm

02 6230 2487
431 Nanima Road
Springrange NSW 2618
See map >

Croque Madam

Serves 4

Ingredients

For the bechamel
28g unsalted butter
2 tbsp flour
1 cup whole milk
1 bay leaf
½ tsp salt
¼ grated cheese – Comte cheese is good
100g Dijon mustard

For the sandwich
8 thick slices of sourdough bread
12 slices of Poachers ham
350g Gruyere cheese, sliced
140g unsalted butter
4 eggs

Method

To make the bechamel – melt the butter in a small saucepan, whisk in the flour and cook for 2-3 mins. Add the milk and bay leaf, stir as the sauce thickens and cook for 10 minutes. Remove the bay leaf, stir in the Comte cheese and mustard, and let the sauce cool.

Heat oven to 180◦C. Place four slices of bread on a flat surface, top each with 2 or 3 slices of ham and bechamel sauce, and a slice of Gruyere cheese. Complete with another slice of bread. Heat a large skillet, and when hot, add remaining butter and brown each sandwich on both sides. Place sandwiches on a baking tray and place in the oven to keep warm and melt the cheese.

To make the sandwich a Madam – fry 4 eggs and top each sandwich, and serve immediately. A Croque Monsieur has no egg.

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