Name: Rich White Sauce (The Mornay of Some)
Ingredients: 1 Recipe of white sauce (see "A white sauce (the Bechamel of some)"); 6 Egg yolks; 4 tb Butter; 3 tb Finely grated Parmesan, Romano, or dried Jack cheese; 2 tb Grated Gruyere cheese; 1/4 c Heavy cream

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Jewish		1	Servings

INGREDIENTS

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

INSTRUCTIONS

Warm the white sauce over a very low heat or in a double boiler.  In a
separate bowl, whip the egg yolks until pale-yellow 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 JEWISH-FOOD digest V96 #54
Date: Thu, 17 Oct 1996 18:03:41 -0600
From: rbparker@henning.cfa.org (Ron Parker)

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