Mornay Sauce

         Yield: 1 Servings
Categories: Sauces

1 ga Bechamel 6 oz Parmesan cheese 2 oz Whole butter As needed chicken stock; (to -thin) 1. Heat bechamel, add cheese and let "melt". 2. when finished add butter. 3. use stock to thin if necessary, should be a thick sauce. NOTES : YIELD: 1 gallon Recipe by: S.C.I. - Jamie