Mornay
Sauce
Ingredients
| 1 batch | béchamel |
| to taste | Parmesan cheese |
| 2 | egg yolks (liaison, per 1 qt) |
| 1/4 cup | cream (liaison, per 1 qt) |
Method
- Add Parmesan cheese to béchamel.
- For a liaison, per 1 quart Mornay: whisk in 2 egg yolks and 1/4 cup cream.
Notes
- "Liaison 1q" is written in the margin beside the egg-yolk line.
As written in 1982
Morney - Bechamel + Parmesian Cheese Liaison 1q a) Morney + 2 egg yolk + 1/4 c cream
Also on this page: Inside cover (left): "Five" — Bechamel / Tomato / Veloute / Espanol / Hollindays (the 5 mother sauces).