3 bunches fresh broccoli
2 c. mornay sauce (recipe follows)
3 tbsp. grated Parmesan cheese

MORNAY SAUCE:

1 tbsp. butter
1 tbsp. flour
1/8 tsp. paprika
1/4 tsp. salt
1 c. half 'n' half (or 1/2 c. milk mixed with 1/2 c. light cream)
1/4 c. milk
1/4 c. shredded Gruyere cheese
2 tbsp. shredded Parmesan cheese
1/2 tsp. prepared Dijon-style mustard
1/8 tsp. white pepper
Drop of Tabasco sauce (opt.)

DIRECTIONS FOR MORNAY SAUCE: In a saucepan melt the butter, stir in flour, paprika and salt; cook until bubbly. Gradually stir in cream and milk, cooking over low heat, stirring constantly until slightly thickened. Stir in the cheeses, mustard, pepper, and Tabasco sauce (optional). Continue cooking over low heat until thickened and smooth, stirring frequently, about 5 minutes. Serve immediately or let cool; store, covered in refrigerator. To reheat, place in top of double boiler. Serve with broccoli.