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Sauce Mornay, a béchamel sauce flavoured with cheese, seems to have been created at the end of the nineteenth century. There are conflicting accounts as to whom its name commemorates. Some give the honour to the seventeenth-century French Huguenot writer Philippe de Mornay, others to the son of its inventor, Joseph Voiron of the restaurant Durand in Paris, who was supposedly called Mornay.

Subjects: Cookery, Food, and Drink — Medicine and Health.

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