Mornay Sauce

Ingredients

• 1½ cups milk
• ½ teaspoon salt
• 1 tablespoon flour
• Dash of white pepper
• 10 ounces aged Swiss cheese, shredded
• 2 egg yolks

Method

1. 1

   In a saucepan, bring the milk to a boil.

2. 2

   Make a roux by blending the flour and 1 tablespoon water.

3. 3

   Add the roux to the milk and whisk over low heat until smooth.

4. 4

   Add the cheese, salt, and pepper.

5. 5

   Simmer for 10 minutes.

6. 6

   Let cool slightly.

7. 7

   Beat the egg yolks slightly and stir into the sauce.

Nutrition per serving

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 52. The excerpt below is the record exactly as published.

MORNAY SAUCE spinach, thawed 2 dozen oysters on the 2 tablespoons butter half-shell, freshly 3 medium-size shallots, opened very finely chopped 3 tablespoons shredded 2 cup Pernod Swiss cheese Y% teaspoon salt 3 tablespoons shredded Ys teaspoon pepper cheddar cheese 1. Squeeze most of the water from the spinach. Ina sauté pan, melt the butter. Add the shallots and cook them over medium heat until transparent, approximately 5 minutes. Add the spinach and cook for 10 minutes. Add the Pernod, salt, pepper, and approximately one-third of the Mornay Sauce; simmer over low heat for 5 min- utes. Correct the seasonings, then remove the spinach from the heat and let cool. . Preheat oven to 375°. . Arrange the oysters on rock salt divided among six individual oven- proof dishes. Cover each oyster with spinach and place in preheated oven for 10 to 15 minutes. Remove from the oven and preheat broiler. Top each dish with the remaining Mornay Sauce. Sprinkle with the shredded Swiss and cheddar cheeses and place under the broiler to glaze, approximately 1 to 2 minutes. Serve immediately. WN MORNAY SAUCE 12 cups milk Ya teaspoon salt 1 tablespoon flour Dash of white pepper 10 ounces aged Swiss 2 egg yolks cheese, shredded In a saucepan, bring the milk to a boil. Make a roux by blending the flour and 1 tablespoon water. Add the roux to the milk and whisk over low heat until smooth. Add the cheese, salt, and pepper. Simmer for 10 minutes. Let cool slightly. Beat the egg yolks slightly and stir into the sauce. The critics as well as the customers rave over this dish. “Every restaurant in town should have this recipe,” they tell me. 155 hr SHIPSIDE FISH MARKET CHOWDER Ys pound white fish Y% teaspoon white pepper Ya cup butter 2 teaspoons dry granules 2 smallonions, diced of chicken bouillon Y% head celery, diced Y, pound salad shrimp Ys teaspoon saffron 44 pound baby scallops % cup flour 2 ounces snow crabmeat, Ya cupcanned clam juice , coarsely cut 1 teaspoon all-purpose Ya pound shucked clams seasoning salt with juice 42 teaspoon salt

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