Preparation:
In small, heavy saucepan, melt butter. Stir in flour. Add milk and cook, stirring constantly, until it boils. Lower flame. Add cheese and cook, stirring constantly, for 5 minutes, or until smooth and well blended.
Comments: Sauce Mornay is mostly used with simply cooked fish. The fish is placed in a buttered heatproof dish, covered with a generous layer of Mornay sauce, and broiled under the flame of the broiler for 5 minutes, or until golden. It is served piping hot in the dish in which it has been broiled.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
