[Sca-cooks] parmesan mornay

[Terry Decker]

A mornay is a bechamel sauce flavored with grated cheese, often a 50/50 mix 
of Parmesan and Gruyere, and other seasonings.  Alfredo sauce is similar, 
but doesn't use flour as a thickener.

Bear

> 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.
>
> Stefan