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Definition of Mornay sauce
1. Noun. Onion-flavored creamy cheese sauce with egg yolk and grated cheese.
Lexicographical Neighbors of Mornay Sauce
Literary usage of Mornay sauce
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Book of Entrées: Including Casserole and Planked Dishes by Janet McKenzie Hill (1911)
"cup of grated Parmesan cheese 2# cups of Mornay sauce % cup of melted butter 3
pints of ... Spread a layer of Mornay sauce on the dish inside of the border; ..."
2. Nyal Cook Book: Practical Recipes that Have Been Tested in Actual Use by Janet McKenzie Hill (1916)
"Spread a thin layer on the bottom of individual earthen au gratin dishes, set a
poached egg above, cover with Mornay sauce mixed with tomato pure"e and a ..."
3. The Modern Club Book of Recipes by Mercy Richards Essig, Modern Club (Philadelphia, Pa.) (1921)
"Cover it with Mornay sauce, sprinkle over a little grated cheese, ... Mornay sauce
is made from 1 pt. of be'chamel sauce combined with yt. pt. of fish stock ..."
4. The Hotel St. Francis Cook Book by Victor Hirtzler (1919)
"When nearly done remove from pan and put on buttered platter, cover with Mornay
sauce, sprinkle with grated cheese and place small pieces of butter on top. ..."
5. Georgia and the Carolinas by Norman Renouf, Kathy Renouf (1999)
"... plump oysters and artichoke hearts with a savory Mornay sauce in puff
pastry ($7.25); Barbecued Duck Breast, grilled duck breast sliced and served with ..."
6. "Dainty Dishes": A Collection of Choice Receipts by Adolphe Meyer (1903)
"... roll them as French pancakes, range them on a buttered dish, cover with Mornay
sauce, and besprinkle with grated Parmesan cheese and some melted butter; ..."
7. Castelar Crèche Cook Book by Castelar Crèche (Los Angeles, Calif.) (1922)
"Mix well, put it back into the lobster shell, and cover with Mornay sauce.—Joseph
Boggia, Chef, The Plaza. LOBSTER THERMIDOR Split a live lobster and saute ..."
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