Mornay sauce

Yield: 8 servings

Measure Ingredient
½ cup Butter
½ cup Fresh parsley -- chopped
\N \N Finely
½ cup Scallions -- chopped finely
2 tablespoons All-purpose flour
2 cups Cream
4 ounces Swiss cheese -- grated
4 ounces Parmesan cheese -- grated
1 tablespoon Vermouth
\N \N Salt
\N \N Cayenne pepper

Melt butter in a heavy saucepan and saute parsley and scallions for one minute. Blend in flour and cook, stirring constantly for one minute. Blend in cream and bring just to boiling. Add cheeses and stir until melted. Add vermouth and season with salt and cayenne to taste.

Recipe By : Elizabeth Powell From: Dan Klepach Date: 06-16-95 (164) Fido: Home Co

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