Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 (9 oz.) package quick frozen broccoli spears
3 tsbp btter or margerine
2 tbsp flour
3/4 cp milk
1/4 tsp salt
1/8 tsp pepper
2 egg yolks, beaten
1/2 cp shredded sharp American cheese
1 tsp lemon juice
1/3 cp sherry
4 thick slices roast turkey breast
2 tbsp grated Parmesan cheese
1 - Cook broccoli as described on package and drain.
2 - Make sauce: melt 2 tbsp butter or margerine in saucepan over lwo heat.
3 - Stir in flour smoothly.
4 - Add milk gradually.
5 - Cook, stirring constantly until smooth and thickened.
6 - Stir in salt, pepper, egg yolks, and American cheese.
7 - Cook until cheese melts, then remove from heat.
8 - Arrange drained broccoli in greased shallow flameproof baking dish.
9 - Sprinkle broccoli with remaining 1 tbsp melted butter or margerine, lemon juice, 1 tbsp sherry, and salt and pepper to taste.
10 - Lay turkey slices over broccoli.
11 - Stir remaining sherry into cheese sauce.
12 - Pour over all.
13 - Sprinkle top with Parmesan cheese.
14 - Broil 3 inches from heat 6 to 8 minutes, until hot and sauce is browning.
Makes 4 servings
Chicken Mornay: In the above recipe substitute thick slices roast chicken meat for turkey.
This dish makes a perfect luncheon or supper main dish. Serve hot
rolls and tart jelly, such as grape. Forget dessert, unless perhaps you have
quick frozen or fresh peaches or raspberries, and light cookies.