Sauce Mornay

Course : French
Source:
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

1 tablespoon butter
1 tablespoon flour
1 cup milk
1/2 teaspoon salt
2 tablespoons grated Swiss cheese
 

Preparation / Directions:

In small, heavy saucepan, melt butter. Stir in flour. Add milk and cook, stirring constantly, until it boils. Lower flame. Add cheese and cook, stirring constantly, for 5 minutes, or until smooth and well blended. Comments: Sauce Mornay is mostly used with simply cooked fish. The fish is placed in a buttered heatproof dish, covered with a generous layer of Mornay sauce, and broiled under the flame of the broiler for 5 minutes, or until golden. It is served piping hot in the dish in which it has been broiled. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More French Recipes