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Mornay Sauce Recipe

Recipe Ingredients

2 egg yolks
1 c. bechamel sauce
1 tsp. butter
1 tsp. grated Parmesan or Swiss cheese

Cooking Directions

Combine 2 slightly beaten egg yolks with 1 cup hot bechamel sauce. Add butter and parmesan or swiss cheese.
Use as a sauce for fish and vegetables which are then to be browned in the oven.
Sprinkle with grated cheese, or pour over poached eggs and serve.
Submitted by: CM

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