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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

2856.0. "Mornay Sauce Wanted" by MILPND::DANDREA (I hunger for your touch...) Wed Jan 16 1991 14:46

    
        Does anyone have a recipe for Mornay Sauce, or can
    
    	you point me to the proper note if it's already been
    
    	entered...  DIR/TITLE=MORNAY revealed nothing, and I
    	
    	haven't found anything in my cookbooks.  Thanks!!!
    
    								Nancy

T.R	Title	User	Personal Name	Date	Lines
2856.2	was that swiss cheese?	TYGON::WILDE	illegal possession of a GNU	`Thu Jan 17 1991 14:59`	6
	> Don't have my cookbooks here at the office. . .but as I recall Mornay > sauce is basically a white sauce with some cheese added. swiss cheese, right?
2856.4	either or	PENUTS::DDESMAISONS		`Fri Jan 18 1991 11:22`	4
	Mornay can be flavored with Swiss or Parmesan, according to the American Heritage dictionary.
2856.5	MORNAY SAUCE	BIZNIS::MARINER		`Fri Jan 18 1991 19:29`	30
	Well, no one has given you an exact recipe for Mornay sauce so I decided to look one up for you. This is from the "Dione Lucas Book of French Cooking". I used to watch her on TV many, many years ago. She was forced out of France right before the Germans invaded Paris and she said she left her clothes and took her copper pots. Her recipes are wonderful and you can't go wrong with this one. SAUCE MORNAY This is a basic cream sauce (Bechamel) with cheese added. 6 Tbls salt butter 1 bay leaf 6 Tbls all-purpose flour 1/3 cup freshly grated Parmesan 1 teasp dry mustard cheese 2 teasp Dijon Mustard 1/2 teasp salt 1/3 cup freshly grated imported A few grains cayenne pepper Swiss cheese 2 cups milk 1/3 cup light cream 1 small sprig celery leaf 2 Tlbs sweet butter Melt the salt butter in a small heavy pan. Off the heat, stir in the flour. Mix in the Dijon mustard, dry mustard, salt, and cayenne pepper. Stir in the milk, and add the celery leaf and bay leaf. Return the pan to low heat and bring the mixture to a boil. Instantly remove the bay leaf and celery leaf. Stir in the cheeses and light cream, and simmer 5 minutes. Add the sweet butter bit by bit, stirring constantly. NET: 1 1/2 cups.