Mornay Sauce for Chickens

Name: Mornay Sauce for Chickens
Ingredients: one pint of Bechamel sauce; one quarter of a pint of light white stock; two ounces of Gruyere cheese; two ounces of grated Parmesan cheese; two ounces of butter

From A second Dudley book of cookery and other recipes, 1914

For fish, substitute light stock with fish liquor.

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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 76. The excerpt below is the record exactly as published.

MORNAY SAUCE FOR CHICKENS T30IL one pint of Bechamel sauce with one quarter of a pint of light white stock. Reduce by a good quarter and add two ounces of Gruyere 241 Q THE DUDLEY RECIPES cheese and two ounces of grated Parmesan cheese. Place 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 ounces of butter

Cook this with the app: pantry check, scaling, and the assistant.