| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
April 1990 |
1 |
Servings |
INGREDIENTS
| 1 |
T |
Minced onion |
| 1 1/2 |
T |
Unsalted butter |
| 2 |
T |
All-purpose flour |
| 1 1/2 |
c |
Milk |
| 1/4 |
c |
Grated Gruyere |
| 1/4 |
c |
Freshly grated Parmesan, or |
|
|
to taste |
| 1/3 |
c |
Finely chopped cooked ham |
INSTRUCTIONS
In a saucepan cook the onion in the butter over moderately low heat,
stirring, until it is softened, stir in the flour, and cook the roux,
stirring, for 3 minutes. Remove the pan from the heat and add the
milk, scalded, in a stream, whisking until the mixture is thick and
smooth. Simmer the sauce for 10 to 15 minutes, or until it is
thickened to the desired consistency. Strain the sauce through a fine
sieve into a bowl, add the Gruye, the Parmesan, and salt and pepper to
taste, and stir the mixture until the cheeses are melted. Stir in the
ham and serve the sauce over asparagus. (Alternatively, arrange the
asparagus stalks in 4 to 6 individual gratin dishes, ladle the sauce
over them, and broil the gratins under a preheated broiler about 4
inches from the heat until the topping is golden.) Makes about 2 cups.
Gourmet April 1990 Converted by MC_Buster. Converted by MM_Buster
v2.0l.
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