Sauce Mornay

Course : French
Serves: 1
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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

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