Cold Mornay Sauce
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Presented as published in 1924. 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 Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 71. The excerpt below is the record exactly as published.
Cold Mornay Sauce Sauce Mornay, froide Make a sauce [see above recipe]. When it is cooked put the saucepan on cracked ice and stir the sauce slowly until it is cold, then add a half cup of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.