Entrée (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 Gruyère. 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 color, 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 fried parsley.
[E. Defouck.]