MORNAY SAUCE:

1 1/2 tbsp. melted butter
1 1/2 tbsp. flour
1 1/2 c. milk, heated
2 egg yolks
1/4 tsp. salt
2 tbsp. grated Parmesan cheese
2 tbsp. cold butter, cut in sm. pieces

Combine melted butter and flour in a small sauce pan and cook over low heat 6 to 8 minutes, stirring (do not brown). Add hot milk and stir until slightly thickened and smooth. Combine with egg yolks, beating well. Add salt. Cook for 2 minutes over very low heat, stirring constantly. Remove from heat and add Parmesan cheese. Stir in butter a few pieces at a time until fully blended. Keep warm over hot, not boiling, water. Makes 1 2/3 cups. If desired, Mornay Sauce may be prepared in advance. Refrigerate covered. When ready to assemble, reheat sauce over hot water.

SPINACH STUFFING:

1/4 c. chopped onion
1 tbsp. butter
10 oz. pkg. frozen chopped spinach
1/4 c. coffee cream or Half & Half
1/4 tsp. salt
1/4 tsp. nutmeg
1 tbsp. Pernod or anisette

Saute chopped onion in butter until golden brown. Add spinach and cook slowly for 10 minutes, stirring occasionally. Blend in cream, salt, nutmeg and Pernod. Makes 1 1/3 cups. Yields 4 servings.