Madeira-Mornay

July 27, 2006

By Avi Green

I thought I’d post some more French food recipes here for everybody’s pleasure. First up is a recipe for Madeira Sauce. Ready? Here we go.

1 cup of brown sauce
2 tablespoons of chopped mushroom peelings or stems (the latter part is optional)
¼ cup Madeira wine
And, a pinch of freshly ground pepper

In small, heavy saucepan, combine brown sauce and mushroom peelings (if available). Bring to boil. Lower the stove flame and cook, uncovered, for 15 minutes. Add Madeira wine and pepper. Cook until mixture is hot, but do not allow to boil.

The mixture’s to be used with red meat.

So, enjoy a good meal of this with some red meat, and maybe even some “russet” potatoes, which are also red colored!

Now, here’s a recipe for Sauce Mornay. Ready? Here we go with this one too.

1 tablespoon of butter
1 tablespoon of flour
1 cup of mill
½ teaspoon of salt
2 tablespoon of grated Swiss cheese

In small, heavy saucepan, melt better. Stir in flour. Add milk and cook, stirring constantly, for 5 minutes, or until smooth and well blended.

Sauce Mornay is mostly used with simply cooked fish. The fish is placed in a buttered heatproof dish, covered with a generous layer of Mornay sauce, and broiled under the flame of the broiler for 5 minuted, or until golden. It’s served piping hot in the dish in which it’s been broiled.

And with that, we conclude our cooking lesson for the day. Till next time, I hope you’ve all enjoyed the recipe, and meal that comes from it. Bon appetit, everyone!

Copyright 2006 Avi Green. All rights reserved.

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