Mornay Sauce
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- one pint of Béchamel Sauce
- one-quarter pint of the fumet of
- two oz. of Gruyère
- two oz. of grated Parmesan
- two oz. of butter added by degrees
Method
- Boil one pint of Béchamel Sauce with one-quarter pint of the fumet of the fish, poultry, or vegetable, which is to constitute the dish.
- Reduce by a good quarter, and add two oz.
- of Gruyère 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 added by degrees.