Croque-monsieur: Revision history

16 September 2010

• curprev 15:0915:09, 16 September 2010‎ imported>Tom Morris‎ 3,071 bytes +3,071‎ No edit summary
• curprev 15:0415:04, 16 September 2010‎ imported>Hayford Peirce‎ 3,047 bytes +1,520‎ typo

14 August 2010

• curprev 03:3203:32, 14 August 2010‎ imported>Howard C. Berkowitz‎ 3,041 bytes −26‎ No edit summary

10 August 2010

• curprev 11:3111:31, 10 August 2010‎ imported>Peter Schmitt‎ 3,067 bytes −12‎ gruyere link
• curprev 11:2411:24, 10 August 2010‎ imported>Howard C. Berkowitz‎ 3,054 bytes −42‎ Linked to Gruyere
• curprev 11:0411:04, 10 August 2010‎ imported>Hayford Peirce‎ 3,096 bytes +17‎ rewrote the Julia section, it wasn't very clear
• curprev 09:3909:39, 10 August 2010‎ imported>Peter Schmitt‎ 3,079 bytes +113‎ gruyere - Greyerzer : France and Switzerland

8 August 2010

• curprev 13:4113:41, 8 August 2010‎ imported>Hayford Peirce‎ 3,065 bytes +99‎ footnote about Monsieur with a capital C

7 August 2010

• curprev 21:2621:26, 7 August 2010‎ imported>Mary Ash‎ 2,966 bytes +1,282‎ No edit summary
• curprev 19:3519:35, 7 August 2010‎ imported>Hayford Peirce‎ 2,924 bytes +851‎ I *know* I put in the ISBN earlier -- where is it? Maybe I didn't Save? Oh, I put it after the Larousse Gastronomique
• curprev 19:2519:25, 7 August 2010‎ imported>Peter Schmitt‎ m 2,924 bytes +851‎ ref
• curprev 18:1618:16, 7 August 2010‎ imported>Hayford Peirce‎ 2,896 bytes +198‎ more from Julia
• curprev 18:1418:14, 7 August 2010‎ imported>Hayford Peirce‎ 2,698 bytes +625‎ some info from Julia

6 August 2010

• curprev 19:0519:05, 6 August 2010‎ imported>Hayford Peirce‎ 2,073 bytes +389‎ You beat me to it.
• curprev 19:0019:00, 6 August 2010‎ imported>Peter Schmitt‎ 1,991 bytes +307‎ variations
• curprev 18:3818:38, 6 August 2010‎ imported>Peter Schmitt‎ 1,685 bytes +1‎ add full stop
• curprev 18:3718:37, 6 August 2010‎ imported>Peter Schmitt‎ 1,684 bytes +157‎ origin 1910

3 August 2010

• curprev 17:5117:51, 3 August 2010‎ imported>Hayford Peirce‎ 1,527 bytes +1,527‎ removed reference to external link, now that I've created the Recipe. the link is still there, however

2 August 2010

• curprev 22:2622:26, 2 August 2010‎ imported>Hayford Peirce‎ 1,645 bytes +8‎ link for Larousse -- we really ought to have an article about it
• curprev 22:2522:25, 2 August 2010‎ imported>Hayford Peirce‎ 1,641 bytes +4‎ typo correction and a link
• curprev 19:0319:03, 2 August 2010‎ imported>Hayford Peirce‎ 1,637 bytes +17‎ added a couple of words
• curprev 19:0119:01, 2 August 2010‎ imported>Hayford Peirce‎ 1,620 bytes +1,620‎ added a sentence about external links
• curprev 18:5918:59, 2 August 2010‎ imported>Hayford Peirce‎ 1,523 bytes +1,523‎ changed caption, it's a bechamel, not a mornay
• curprev 18:0018:00, 2 August 2010‎ imported>Hayford Peirce‎ 1,520 bytes +167‎ added a tantalizing image
• curprev 17:1217:12, 2 August 2010‎ imported>Hayford Peirce‎ 1,353 bytes +195‎ how to cook it
• curprev 17:0617:06, 2 August 2010‎ imported>Hayford Peirce‎ 1,158 bytes +651‎ Larousse and a footnote
• curprev 16:2216:22, 2 August 2010‎ imported>Howard C. Berkowitz‎ 772 bytes 0‎ Jog for Food Sciences-->Food Science....it should be just Food
• curprev 15:4515:45, 2 August 2010‎ imported>Hayford Peirce‎ 772 bytes +265‎ what does the name mean?
• curprev 15:2515:25, 2 August 2010‎ imported>Hayford Peirce‎ 507 bytes +507‎ created the stub -- I have some (bad) homemade pix of the elaborate version -- I'll make it again and take *good* pix... Also, I'll add more text here