Chapter III · The Small Compound Sauces · No. 91
91—Mornay Sauce
Boil one pint of Béchamel Sauce with one-quarter pint of the fumet of the fish, poultry, or vegetable, which is to constitute the dish. Reduce by a good quarter, and add two oz. of Gruyère and two oz. of grated Parmesan.
Put the sauce on the fire again for a few minutes, and ensure the melting of the cheese by stirring with a small whisk. Finish the sauce away from the fire with two oz. of butter added by degrees.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 91, p. 39. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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