posted by Joe Ames 11-29-100 3:58 PM
Crabmeat Mornay
1 stick butter
1 bunch chopped green onions
1/2 cup fresh parsley
2 tbsp. flour
1 pt. cream
1/2 lb. grated Swiss cheese
1 tbsp. wine
Red pepper to taste
Salt to taste
12 sliced mushrooms
1 lb. white crab meat
Melt butter. Saute onions, parsley, mushrooms. Blend in flour, cream and cheese. After cheese melts, add other ingredients. Gently stir in chunks of crabmeat. Serve in chafing dish. Use melba toast for dipping.
Mornay Sauce
1 tbsp. butter
1 tbsp. flour
1 cup milk
1/2 tsp. salt
2 tbsp. grated Swiss
In small heavy saucepan, melt butter. Stir in flour. Add milk and cook, stirring constantly, until it boils. Lower heat. Add cheese, salt, cook, stirring constantly 5 minutes until smooth.
Mornay Sauce
2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
Dash cayenne
1 tsp. minced onion
1 1/2 cups milk
1/2 cup Gruyere cheese, diced
2 tbsp. freshly grated Parmesan
Melt butter. Blend in flour until smooth. Add salt, cayenne, and onion. Slowly add milk and cheeses. Stir constantly until sauce thickens. Yields 1 3/4 cups.
Swiss Mornay Sauce
4 tbsp. butter
1/4 up unsifted flour
2 cups milk
1/2 tsp. salt
1/4 tsp. white pepper
1 tsp. onion powder
3/4 cup Swiss cheese
Melt butter in a double boiler top over direct heat. Blend in flour, slowly add milk and heat, stirring until thickened. Mix in salt, pepper and onion powder. Cover and cook 1 hour over simmering water, beating occasionally. Add Swiss cheese 1/4 cup at a time beating until smooth. Add additional milk, tablespoon at a time if sauce is too thick. Serve hot over white meat or veggies.
Mornay Sauce
2 cups milk
4 tbsp. flour
4 tbsp. butter
2 tbsp. minced onion
1 bay leaf
3 tbsp. grated Swiss cheese
3 tbsp. Parmesan cheese
2 tbsp. heavy cream
Bring milk, onion, and bay leaf to a full boil. Let stand for 10 minutes; strain. Over low heat, melt butter in saucepan. Add flour and cook until light brown. Gradually add milk and cream, stirring constantly, until mixture starts to boil. Stir in salt and pepper to taste.
Mornay Sauce
1/2 cup margarine or butter
3 tbsp. flour
1 tsp. salt
1/8 tsp. white pepper
2 cups milk
1/4 cup grated Monterey Jack cheese
1/4 cup grated Parmesan cheese
2 beaten egg yolks
In a saucepan, melt margarine. Stir in flour, salt and pepper. Add milk gradually and cook over low heat until thick and smooth, stirring constantly. Stir in Parmesan cheese. Stir a little of the hot mixture into the yolks and add yolks to remaining sauce, stirring constantly. Serve with seafood dishes. A smooth sauce, especially good with baked or broiled fillets. Yield: 2 1/2 cups.