Tuesday, September 11, 2012

Sauce Mornay

(by Heather Hernandez, Technical Services Librarian)

This week we bring you another recipe from the Library's The Captain's Table : 18 recipes for famous dishes served aboard the S.S. United States and S.S. America, the recipe for Sauce Mornay:

Sautè 2 tablespoons finely minced onion in 4 tablespoons butter until it is golden.  Stir in 4 tablespoons flour and gradually add 3 cups milk, heated just to the boiling point.  Cook the sauce, stirring constantly, until it is smooth.

Sautè 1/4 pound (1/2 cup) finely chopped or ground veal in 2 tablespoons butter over very low heat. Season the veal with 1/4 teaspoon salt, a sprig of thyme or a tiny pinch of thyme leaves (powdered thyme will discolor the sauce) and a pinch each of white pepper and freshly grated nutmeg. Cook the veal for 5 minutes, stirring it to prevent browning. Stir the veal into the sauce.

Cook the sauce in the top of a double boiler over hot water for 1 hour, stirring it from time to time. Strain the sauce through a fine sieve. There should be 2 cups. Mix 3 egg yolks, lightly beaten, with 1/2 cup hot light cream and combine with the 2 cups sauce. Cook the sauce, stirring constantly, until it just comes to a boil. Add 2 tablespoons each of butter and grated parmesan or Swiss cheese. Makes 2-1/2 cups sauce.

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