131 Sauce Mornay

Mornay Sauce

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


To 1 litre ( pt or U.S. cups) Sauce Béchamel add 2 dl (7 fl oz or U.S. cup) of the cooking liquor from the fish with which the sauce is to be served. Reduce by a good third and add 50 g (2 oz) each of grated Gruyère cheese and grated Parmesan; reheat for a few seconds, mix well to ensure that the cheese is melted and finish with 100 g ( oz) butter.