Broccoli Mornay
Instructions:
- Cut broccoli into small flowerets, reserving leaves and stems for later use in soup. Wash flowerets well and cook for about eight minutes in rapidly boiling well-salted water until tender but still firmly al dente. Drain in a colander and blanch under cold running water. Drain on absorbent paper towel. Arrange in a single layer in one or two lightly buttered gratin dishes.
- Melt butter in a large saucepan and when it is hot, stir in flour. Let bubble very gently over very low heat for 3 or 4 minutes. Bring veal stock and milk to a boil together and pour all at once into bubbling roux, stirring constantly. Simmer uncovered for about five minutes, stirring frequently until sauce is thick and smooth. Stir in cheese and butter over low heat, until cheese and butter are completely melted. Remove from heat.
- Slowly pour some of the hot sauce into beaten egg yolks, beating constantly as you do so. When half the sauce has been added, slowly pour egg mixture back into sauce remaining in the saucepan, beating constantly. Heat for 2 or 3 minutes, stirring, being careful not to let sauce boil. Remove from heat and adjust seasonings, adding lemon juice, salt, and pepper. Fold in whipped cream. Cool to lukewarm.
- Pour sauce over cooked broccoli in 12 inch long oval gratin dish. Broccoli should be well covered with sauce. Dot liberally with butter and sprinkle with a thin layer of grated cheese. Place under hot broiler for about 7–8 minutes, or until sauce is bubbling and golden brown on top. Serve immediately.