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Receta Mornay Sauce

by CookEatShare Cookbook

Ingredientes

2 egg yolks 1 c. bechamel sauce

1 teaspoon butter 1 teaspoon grated Parmesan or possibly Swiss cheese

Direcciones

1. Combine 2 slightly beaten egg yolks with 1 c. warm bechamel sauce. Add in butter and parmesan or possibly swiss cheese.
2. Use as a sauce for fish and vegetables that are then to be browned in the oven.
3. Sprinkle with grated cheese, or possibly pour over poached Large eggs and serve.

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