Sauce Mornay sauce ( French Sauce Mornay ) - French sauce , which is prepared on the basis of bechamel sauce, with the addition of egg yolk and grated cheese [1] .
| Morne Sauce | |
|---|---|
 Morne sauce with pasta | |
| Type of | Sauces |
| Place of origin | France |
| Components | |
| The main | bechamel , grated cheese |
| Possible | flour, cream, sour cream, milk, salt |
Aged gruyere cheese is traditionally used to make Morne sauce. In order to save it, you can replace it with emmental , comte or, in extreme cases, with a 12-month-old “ old Dutchman ”. Gourmets also allow Reggiano Parmigiano or Cheddar as an ingredient (especially if it is supposed to use Morne sauce for pasta ) [2] .
Typically, Morne is served with a baked egg and vegetable mixture, such as chard gratin and other similar casseroles, as well as pasta with cheese. But it is suitable for chicken, fish, shellfish.
Origin
The origin of the name Morne sauce remains an open question. It can be named in honor of the Duke Philippe de Morne (1549-1623), the governor of Saumur , the French Huguenot politician, diplomat and writer, one of the closest associates of Heinrich of Navarre. However, the basis of the Morne sauce, the veluté sauce for bechamel, was actually not created during the duke's lifetime, which casts doubt on this hypothesis.
Morne sauce was not documented until 1820. It is first mentioned in the 10th edition of the French culinary encyclopedia Le Cuisinier royal, the main reference manual of the French professional chef, with at least 32 editions.
The name of the sauce was introduced into the vocabulary of French high society under King Charles X. In the menu of the popular Grand Vefour restaurant, located in the arcades of the Parisian Palais Royal, Morne sauce was illustrated by two graceful men, the Marquis de Morne and his brother Count Charles. They appear in Lady Blessington ’s memoirs about his stay in Paris in 1828-1829 “Loafer in France” [3] and can also be called the eponym of this French sauce.
Notes
- ↑ French cuisine. Sauces . - DirectMEDIA. - S. 53. - (Cuisines of the peoples of the world). - ISBN 5998910591 , 9785998910593.
- ↑ Morne sauce .
- ↑ Blessington, Countess of. The Idler in France . - London, England, UK: Henry Colburn, 1841.