Sauce Morny Variant

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (7)

Sauce Base

half a pint of good velouté sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Cheese Mixture

2oz. or 3oz. of very thinly sliced Gruyere, or any other cheese to taste ↝ Cheese, gruyere [Dairy and Egg Products]
two table-spoonfuls or so of thick cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a dust of cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]

Garnish

finely chopped parsley ↝ Parsley, raw [Not included in a food category]

Sauce Enhancement

two good tablespoonfuls of freshly grated Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
a dust of cayenne, or preferably coralline, pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]

Instructions (4)

Stir two good tablespoonfuls of freshly grated Parmesan cheese, and a dust of cayenne, or preferably coralline, pepper into half a pint of good velouté sauce until it boils.
Sieve the sauce and use it.
Dissolve 2oz. or 3oz. of very thinly sliced Gruyere, or any other cheese to taste, in two table-spoonfuls or so of thick cream, and a dust of cayenne pepper.
Use this cheese mixture as a surface coating, sprinkled with finely chopped parsley, and browned with a red hot salamander or the kitchen shovel.

Original Text · last edited 4 days ago

French mustard with the cheese, etc. A variant of this sauce is often known as Sauce Morny, and is made by stirring two good tablespoonfuls of freshly grated Parmesan cheese, and a dust of cayenne, or preferably coralline, pepper into half a pint of good velouté sauce until it boils, when it is sieved and used. Usually with this sauce, which is frequently served with quenelles, rissoles, etc., a cheese mixture, made by dissolving 2oz. or 3oz. of very thinly sliced Gruyere, or any other cheese to taste, in two table-spoonfuls or so of thick cream, and a dust of cayenne pepper, is used as a surface coating, sprinkled with finely chopped parsley, and browned with a red hot salamander or the kitchen shovel. This sauce is particularly good for rechauffés of all kinds.

Notes

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