Mornay

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Mor·nay

 (môr-nā′)
adj.
Being or served with a white sauce flavored with grated cheese and seasonings: eggs Mornay.

[Perhaps after Philippe de Mornay.]

mornay

(ˈmɔːneɪ)
adj
(Cookery) (often immediately postpositive) denoting a cheese sauce used in several dishes: eggs mornay.
[perhaps named after Philippe de Mornay, Seigneur du Plessis-Marly (1549–1623), French Huguenot leader]

Mornay

(French mɔrnɛ)
n
(Biography) Philippe de (filip də), Seigneur du Plessis-Marly. 1549–1623, French Huguenot leader. Also: Duplessis-Mornay

Mor•nay

(mɔrˈneɪ)

n.
1. Also called Duplessis-Mornay. Philippe de ( “Pope of the Huguenots” ), 1549–1623, French statesman and Protestant leader.
2. (often l.c.) Also called Mornay′ sauce`. a béchamel, or white sauce, containing cheese, esp. Parmesan and Gruyère.
Translations

mornay

adj mornay sauceMornay- or Käsesoße f; cauliflower/eggs mornayBlumenkohl/hart gekochte Eier in Käsesoße