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Mornay Sauce
From A guide to modern cookery, 1909
Serves 2
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 29. The excerpt below is the record exactly as published.
MORNAY SAUCE Boil one pint of Béchamel Sauce with one-quarter pint of the fumet of the fish, poultry, or vegetable, which is to constitute 40 GUIDE TO MODERN COOKERY the dish. Reduce by a good quarter, and add two oz. of Gruyére and two oz. of grated Parmesan. Put the sauce on the fire again for a few minutes, and ensure the melting of the cheese by stirring with a small whisk. Finish the sauce away from the fire with two oz. of butter
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