|The Art of the Tart|
|by Tamasin Day-Lewis|
The marriage of textures and flavours, colours and aromas make tarts the most satisfying of foods to make and eat.
1 - 10 of 41 for mornay sauce
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Combine 2 slightly ... cup hot bechamel sauce. Add butter ... be browned in the oven. Sprinkle with grated cheese, or pour over poached eggs and serve.
Place a sauce pan with the ... submerge them in a bowl of warm salted water. This will quickly halt the cooking process. The eggs should be round and smooth.
Place 2 ham ... 325 degrees. Prepare Mornay Sauce. Heat butter ... half of croissants. Spoon on Mornay Sauce. Top with remaining croissant half. Serves 4.
Cook and save liquid. Pour over vegetables. Top with 2 cups seasoned bread stuffing. Bake a few minutes until hot. Makes 1 1/2 quart or 2 small 1 ...
Melt butter in ... stirring constantly until sauce thickens. Boil 1 ... until cheese melts. Remove from heat. Stir in parsley. Serve hot. Yield: 1 1/4 cups.
Melt butter. Blend in flour until smooth. Add salt, cayenne, and onion. Slowly add milk and cheeses. Stir constantly until sauce thickens. Yields 1 3/4 cups.
1. Place butter in 2 cup measure. Microwave at high (100%) until melted, 30 seconds to 1 minute. Stir in flour. Blend in chicken stock or broth and ...
Bring milk, onion, and bay leaf to a full boil. Let stand for 10 minutes; strain. Over low heat, melt butter in saucepan. Add flour and cook until ...
Melt butter in ... at a time beating until smooth. Add additional milk, tablespoon at a time if sauce is too thick. Serve hot over white meat or veggies.
Combine the cream, ... cheese to white sauce until it thickens. ... sauce. Last add the crabmeat. Serve over either rice, noodles or toast. This is great.
Result Page: 1
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