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| | Mornay sauce (Site not responding. Last check: 2007-11-02) |
 | | Usually, it is half Gruyère and half Parmesan, though variations use different combinations of Gruyere, Emmental cheese, White cheddar, Parmesan, and blue-veined cheeses. |
 | | Perhaps sauce Mornay is not older than the great Parisian restaurant of the 19th century, Le Grand Véfour in the arcades of the Palais-Royale, where sauce Mornay was introduced http://www.nicks.com.au/gasthist/page15.html. |
 | | In the tout-Paris of Charles X, the Mornay name was represented by two extremely 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 – 9, The Idler in France, (1841). |
| www.worldhistory.com /wiki/M/Mornay-sauce.htm (212 words) |
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