Rich white sauce (the mornay of some)

Yield: 1 Servings

Measure Ingredient
1 Recipe of white sauce (see "A white sauce (the Bechamel of some)")
6 Egg yolks
4 tablespoons Butter
3 tablespoons Finely grated Parmesan, Romano, or dried Jack cheese
2 tablespoons Grated Gruyere cheese
¼ cup Heavy cream

Warm the white sauce over a very low heat or in a double boiler. In a separate bowl, whip the egg yolks until pale-yellow and smooth, then stir into the warm white sauce. Add the butter, cheeses, ans stir or whiop until smooth. Keep warm, but do not boil. Before serving whip the cream, and then fold into the sauce. Needless to say this one is not for Weight Watchers members.

Posted to JEWISH-FOOD digest V96 #54 Date: Thu, 17 Oct 1996 18:03:41 -0600 From: rbparker@... (Ron Parker)

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