| 释义 |
Mornay|ˈmɔːneɪ|
Also mornay.
[perh. f. the name of Philippe de Mornay (died 1623), a French Huguenot writer.]
Mornay sauce (also in Fr. form sauce mornay): a rich white sauce flavoured with cheese. Also ellipt., a dish served with Mornay sauce.
1906A. Filippini International Cook Bk. 623 Fillet of sole, mornay. 1925Leyel & Hartley Gentle Art of Cookery 20 Sauce mornay, a cheese sauce. 1939A. L. Simon Conc. Encycl. Gastron. I. 39/1 Mornay, sauce. Heat the required amount of Béchamel... When ready to serve, add as much Parmesan cheese as desired. 1948L. Marion Be your Own Chef xii. 230 Remove the vegetable marrow from the oven. Throw away the water..and pour the Mornay Sauce over the pieces of vegetable. 1963R. Carrier Great Dishes of World 62 Mornay sauce—for fish, vegetables, poultry, poached eggs, noodle and macaroni mixtures. 1965House & Garden Dec. 84/2 Mornay. Just cheese, but the basis of some of the most wonderful recipes there are. 1974I. Murdoch Sacred & Profane Love Machine 311 Well, oeufs somehow? Mornay? |