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Cheese Sauce (Sauce Mornay)
From Cookery for every household, 1914
Serves 1
The cream or extra butter may be omitted if considered too rich.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 292. The excerpt below is the record exactly as published.
Cheese Sauce (Sauce Mornay) 1 pt. good white sauce. 1 oz. butter or 2 table- 2 table-sps. grated sps. cream. Parmesan. Make the sauce quite hot in a small saucepan, mix in the cheese gradually without allowing it to boil, and add the butter, broken in small pieces, or the cream just before serving. Note. — The cream or extra butter may be omitted if considered too rich. 683. Chestnut Sauce, White (Sauce aux Marrons) \ lb. chestnuts. 3 gills white stock. Rind of | lemon. 1 bay-leaf. 2 table-sps. cream
Cook this with the app: pantry check, scaling, and the assistant.