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  • Eggs-Recepies Part 12

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    Esol
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    The document is a cookbook titled "The Versatile Egg Cookbook" that provides recipes for using eggs in cooking. It includes a recipe for Asparagus Crepes Mornay that uses a Mornay sauce made with skim milk, flour, pepper, shredded Swiss cheese, Parmesan cheese and vermouth. The recipe instructs to make crepes and stack them between layers of waxed paper until ready to fill. The Mornay sauce is made by shaking or blending milk, flour and pepper, then cooking and thickening the mixture before stirring in the cheeses and vermouth.

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    Eggs-recepies Part 12

    Original Title

    Eggs-recepies Part 12

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    The document is a cookbook titled "The Versatile Egg Cookbook" that provides recipes for using eggs in cooking. It includes a recipe for Asparagus Crepes Mornay that uses a Mornay sauce made with skim milk, flour, pepper, shredded Swiss cheese, Parmesan cheese and vermouth. The recipe instructs to make crepes and stack them between layers of waxed paper until ready to fill. The Mornay sauce is made by shaking or blending milk, flour and pepper, then cooking and thickening the mixture before stirring in the cheeses and vermouth.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    7 views1 page

    Eggs-Recepies Part 12

    Uploaded by

    Esol
    The document is a cookbook titled "The Versatile Egg Cookbook" that provides recipes for using eggs in cooking. It includes a recipe for Asparagus Crepes Mornay that uses a Mornay sauce made with skim milk, flour, pepper, shredded Swiss cheese, Parmesan cheese and vermouth. The recipe instructs to make crepes and stack them between layers of waxed paper until ready to fill. The Mornay sauce is made by shaking or blending milk, flour and pepper, then cooking and thickening the mixture before stirring in the cheeses and vermouth.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    The Versatile Egg Cookbook

    sticking. Stack crepes between layers of waxed paper, if desired, until


    ready to fill.

    Mornay Sauce

    • 1 1/2 cups skim milk


    • 3 tablespoons flour
    • Dash pepper
    • 3/4 cup (3 oz.) shredded reduced−fat Swiss cheese
    • 3 tablespoons grated Parmesan cheese
    • 2 tablespoons dry vermouth, white wine or lemon juice

    In covered jar or blender container, shake or blend together milk, flour and
    pepper. In medium saucepan over medium−high heat, cook, stirring
    constantly, until mixture boils and is smooth and thickened. Remove from
    heat. Stir in cheeses until Swiss cheese is melted. Stir in vermouth.

    ASPARAGUS CREPES MORNAY 6

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