The name origin of Mornay sauce is debated. It may be named after Philippe, duc de Mornay (1549–1623), Governor of Saumur and seigneur du Plessis-Marly, writer and diplomat, but a cheese sauce during this time would have to have been based on a velouté sauce because béchamel had not yet been developed.[5]
Sauce Mornay does not appear in Le cuisinier Royal, 10th edition, 1820, perhaps because sauce Mornay is not older than the seminal Parisian restaurant Le Grand Véfour, where sauce Mornay was introduced.[5]
In the Tout-Paris of Charles X, the Mornay name was represented by two stylish men, the marquis de Mornay and his brother, styled comte Charles. They figure in Lady Blessington's memoir of a stay in Paris in 1828–29, The Idler in France.[6] They might also be considered, when an eponym is sought for sauce Mornay.
^La Technique. New York: The French Culinary Institute. 1995. p. 44.
^Hasterosk, edição de Aude Mantoux ; colaboração de Laurence Alvado e Rupert (2007). Le grande Larousse gastronomique ([Éd. 2007]. ed.). Paris: Larousse. p. 783. ISBN978-2-03-582360-1.{{cite book}}: CS1 maint: multiple names: authors list (link)
^McGee, Harold (2004). On Food and Cooking; The Science and Lore of the Kitchen. New York, NY, USA: Scribner. pp. 65–66 and 587. ISBN0-684-80001-2.
^Gringoire, Théophile Auteur du texte; Saulnier, Louis Auteur du texte (1923). Le répertoire de la cuisine (3e édition) / Th. Gringoire et L. Saulnier.
^ ab. History of Gastronomy. Nicks Wine Merchants. Archived from the original on April 2, 2005. Retrieved 2 July 2011.{{cite web}}: CS1 maint: unfit URL (link)
^Blessington, Countess of (1841). The Idler in France. London, England, UK: Henry Colburn.
External linksedit
Sauce Mornay at the Wikibooks Cookbook subproject
February 27, 2024
mornay, sauce, béchamel, sauce, with, shredded, grated, cheese, added, some, variations, different, combinations, gruyère, emmental, cheese, white, cheddar, even, parmesan, cheese, made, with, cheddar, commonly, used, make, macaroni, cheese, over, orecchiette,. A Mornay sauce is a bechamel sauce with shredded or grated cheese added 1 2 Some variations use different combinations of Gruyere Emmental cheese white cheddar 3 or even Parmesan cheese 4 A Mornay sauce made with cheddar is commonly used to make macaroni and cheese Mornay sauceMornay sauce over an orecchiette pasta dishTypeSaucePlace of originFranceMain ingredientsBechamel sauce GruyereCookbook Sauce Mornay Media Mornay sauce Contents 1 Etymology 2 See also 3 References 4 External linksEtymology editThe name origin of Mornay sauce is debated It may be named after Philippe duc de Mornay 1549 1623 Governor of Saumur and seigneur du Plessis Marly writer and diplomat but a cheese sauce during this time would have to have been based on a veloute sauce because bechamel had not yet been developed 5 Sauce Mornay does not appear in Le cuisinier Royal 10th edition 1820 perhaps because sauce Mornay is not older than the seminal Parisian restaurant Le Grand Vefour where sauce Mornay was introduced 5 In the Tout Paris of Charles X the Mornay name was represented by two stylish men the marquis de Mornay and his brother styled comte Charles They figure in Lady Blessington s memoir of a stay in Paris in 1828 29 The Idler in France 6 They might also be considered when an eponym is sought for sauce Mornay See also edit nbsp Food portalCheese sauce Croque monsieur French mother sauces Welsh rarebit List of saucesReferences edit La Technique New York The French Culinary Institute 1995 p 44 Hasterosk edicao de Aude Mantoux colaboracao de Laurence Alvado e Rupert 2007 Le grande Larousse gastronomique Ed 2007 ed Paris Larousse p 783 ISBN 978 2 03 582360 1 a href Template Cite book html title Template Cite book cite book a CS1 maint multiple names authors list link McGee Harold 2004 On Food and Cooking The Science and Lore of the Kitchen New York NY USA Scribner pp 65 66 and 587 ISBN 0 684 80001 2 Gringoire Theophile Auteur du texte Saulnier Louis Auteur du texte 1923 Le repertoire de la cuisine 3e edition Th Gringoire et L Saulnier a b Cuisine Bourgeoise History of Gastronomy Nicks Wine Merchants Archived from the original on April 2 2005 Retrieved 2 July 2011 a href Template Cite web html title Template Cite web cite web a CS1 maint unfit URL link Blessington Countess of 1841 The Idler in France London England UK Henry Colburn External links edit nbsp Sauce Mornay at the Wikibooks Cookbook subproject Retrieved from https en wikipedia org w index php title Mornay sauce amp oldid 1119968083, wikipedia, wiki, book, books, library,
