[Sca-cooks] parmesan mornay
dragon at crimson-dragon.com
Mon Jan 28 08:06:13 PST 2008
Stefan li Rous wrote:
>niccolo difrancesco, mundane pizzaiolo by trade said:
><<< At my place, we call it a parmesan cream sauce (a parmesan mornay
>milk and cream highlighted with a roasted garlic back note). We may
>out the "Alfredo" word when we build a signature pizza with the cream
>chicken, bacon, and spinach. Sorry A, no noddles on this, but could
>be fun. >>>
>A parmesan what? At least I have a rough idea of what an "Alfredo"
>sauce is or should taste like. Like much of the public I wouldn't
>know if a parmesan mornay included eels or just what.
>Is the spinach there mainly for color? Or would you really taste it?
>Maybe onions or chives.
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A Mornay sauce is a bechamel with cheese added.
Spinach has a pretty pronounced flavor to me, so it can't just be for color.
Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
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