Now let’s cook
Croque monsieur. Slices of kazy have moved into the middle. We slice this horse-meat sausage thin, warm it in a dry pan and lay it under the cheese.
Ingredients
- 116 g white loafplain wheat bread (one slice weighs about 29 g)
- 1 tbsp Dijon mustardsmooth Dijon mustard made with vinegar: water, mustard seeds, vinegar and salt
- 50 g Gruyèrea hard cheese that melts and browns in the oven once grated
- 60 g kazya sausage of horse rib meat with its fat, simmered for 2–2.5 hours before serving (buy it already cooked)
- 25 g buttermade from cow’s milk
- 25 g plain wheat flourwhite wheat flour, called all-purpose in the US
- 200 ml whole milkcow’s milk, the base of the sauce
- 2 pinches fine saltordinary table salt
- 2 pinches black pepperfreshly ground black pepper, added at the end
- 2 pinches nutmegground nutmeg (a pinch goes into the béchamel)
Method
Heat the oven to 180 °C. Lay the four slices of bread on a baking tray and dry them for about 5 minutes, until they feel crisp and just turn golden. While the bread is in the oven, grate the Gruyère.
For the béchamel, melt the butter in a small saucepan over a medium heat. Tip in the flour before the butter starts to bubble and stir for 2 minutes.
Pour in the milk in a thin stream, whisking all the time, and cook the sauce until it thickens. Take it off the heat and season it with a pinch each of salt, pepper and nutmeg.
Cut the kazy into slices about 2 mm thick. Warm them in a dry frying pan over a medium heat, turning them, to 74 °C, until they are hot all the way through. Lift the kazy onto kitchen paper to drain off the extra fat.
Spread two of the slices of bread with mustard and then with a thin layer of béchamel. Lay the kazy on the sauce, scatter over half of the cheese and cover with the other two slices.
Spread the rest of the béchamel over the tops of the sandwiches and scatter over the other half of the cheese.
Bake the sandwiches in the oven at 180 °C for 5–7 minutes, until the cheese melts and turns golden. Cut each one in half and serve hot.
