ニューヨーク・タイムズのインスタグラム(nytimes) - 3月2日 07時13分

Every Francophile has eaten a croque-monsieur. You can get one in any cafe or buy one from a bakery, ready to heat and eat. It is, for all intents, a hot ham and cheese sandwich, the top spread with a layer of creamy béchamel sauce and grated cheese, then broiled until golden and bubbly. A croque-madame is exactly the same, with a fried egg on top. (Some think the egg looks like a 19th-century chapeau, but evidently it wasn’t ever called madame until 1960. At any rate, “madame” sounds more elegant than “put an egg on it.”) @nytfood’s @david_tanis decided to add crab meat, thinking it’d be a “novel, entertaining and somewhat retro ‘fancy’ approach to an elegant lunch.” He later found out that he wasn’t the first to try this twist. But, he writes, it’s unclear “if there has ever been a sandwich called crab meat croque-madame à la Créole.” So here it is, photographed by @karstenmoran. Visit the link in our profile to get the recipe.

[BIHAKUEN]UVシールド(UVShield) 更年期に悩んだら

>> 飲む日焼け止め！「UVシールド」を購入する