Sauce Mornay from James Beard's New Fish Cookery by James A. Beard
- ground cayenne pepper
- Parmesan cheese
- fish stock
- cream
- egg yolks
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Poached redfish; Poached sablefish; Quenelles de brochet 1; Crabmeat soufflé; Crab legs rémoulade or mayonnaise
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.