Croque-Monsieur (1915)

[Bapopik at AOL.COM]

   Or, in these times, a ham and cheese sandwich.  Not in OED, but of
interest to it and anyone doing a book on sandwiches.
   A web search gives a "1910 Paris" date and place of origin, but I haven't
seen an English citation.  Someone found a French citation from 1919.  There
is also a "Croque-Madame."  The sandwich has hit New York City:

http://www.newyorkmetro.com/urban/guides/bestofny/food/BONY2001_food_croque_mo

nsieur.htm

   Actually, I was looking for Belgian fries...


THE BELGIAN COOK BOOK
edited by Mrs. Brian Luck
London: William Heinemann
1915

Pg. 144:
_ENTREE (Croque-Monsieur)_
Cut out some rounds of crumb of bread, of equal size, with a tin cutter, or,
failing that, with a wine-glass.   Butter all the rounds and sprinkle them
with grated cheese--for preference with Gruyere.  On half the number of
rounds place a bit of ham cut to the same size.  Put a lump of butter the
weight of egg into a pan, and fry with the rounds in it, till they become
golden.  When they are a nice colour, place one round dressed with cheese on
a round dressed with ham, so as to have the golden bread both above and
below.  Serve them very hot and garnished with dried parsley.
_E. Defouck_