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Mornay Sauce  
 
Ingredients
 
Method
 
1 Pint Bechamel Sauce  
1 oz. Gruyere Cheese  
1 oz. Butter  
Vegetable Water  
1 oz. Parmeasan Cheese.
Use any vegetable water, and reduce by simmering to 1/4 pint. Add to hot bechamel sauce and stir in the grated cheese. Stir over light heat until blended, stirring constantly. Remove from heat and stir in flaked butter.
 
 
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