Recipe - Rich White Sauce (The Mornay Of Some)

1 Recipe of white sauce (see
"A white sauce (the
Bechamel of some)")
6 Egg yolks
4 tablespoon Butter
3 tablespoon Finely grated Parmesan,
Romano, or dried Jack
cheese
2 tablespoon Grated Gruyere cheese
One fourth cup Heavy cream

Warm the white sauce over a very low heat or in a double boiler. In a
separate bowl, whip the egg yolks until paleyellow and smooth, then stir
into the warm white sauce. Add the butter, cheeses, ans stir or whiop until
smooth. Keep warm, but do not boil. Before serving whip the cream, and
then fold into the sauce. Needless to say this one is not for Weight
Watchers members.
Posted to JEWISHFOOD digest V96 #54

Date: Thu, 17 Oct 1996 18:03:41 0600

From: rbparker@henning.cfa.org (Ron Parker)