Dan Abel > wrote in news:dabel-FDD706.19355804122009@c-61-
68-245-199.per.connect.net.au:

> In article >,
> "jmcquown" > wrote:
>
>> "Dora" > wrote in message
>> ...
>> > PeterL wrote:
>> >
>> >> Seems there's quite a few words for the one 'evil' :-)
>> >>
>> >> Mornay is for family and friends.
>> >>
>> >> Bechamel is for trying to impress the neighbours.
>> >>
>> >> Au Gratin is for when you're trying to kiss your bosses arse.
>> >
>> > Well, I just call it cheese sauce. What does that make me? <G>
>>
>>
>>
>> I have no idea what Peter is talking about. Au gratin is cooking a
term,
>> it's not designed to impress anyone.
>
> I disagree. Who would make a dish called "Crummy Cauliflower"?
> "Cauliflower au Gratin" sounds much more impressive, even though it
> means about the same.
>


Yep.

Mornay = cheese sauce (usually with bread crumbs on top)
Bechamel = cheese sauce
Au Gratin = cheese sauce with bread crumbs on top.

All fancy names for the one thing.

Of course, there are the tightwads/stingy people amongst us who wouldn't
put any cheese in the sauce, then it's basically just a white sauce.


Jillymac still hasn't come back with how to "cook a term" though. I'd be
interested to know what one tastes like :-)

--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?