131 Sauce Mornay

Mornay Sauce

Method

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.

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