Mornay Sauce

1/2 cup butter
1/2 cup fresh parsley -- chopped finely
1/2 cup scallions -- chopped finely
2 tablespoons all-purpose flour
2 cups cream
4 ounces Swiss cheese -- grated
4 ounces Parmesan cheese -- grated
1 tablespoon vermouth
salt
cayenne pepper

Melt butter in a heavy saucepan and saute parsley and scallions for one
minute. Blend in flour and cook, stirring constantly for one minute. Blend in
cream and bring just to boiling. Add cheeses and stir until melted. Add
vermouth and season with salt and cayenne to taste.
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MORNAISE SAUCE

1/4 c Butter
1/4 c Flour
2 c Milk
1/2 t Salt
1/8 t Pepper
2 Egg yolks
1 T Whipping cream
1/4 c Swiss cheese

In microwave melt butter, add flour, stir until
smooth, 1 minute. Gradually add milk. Beat egg yolks,
add whipping cream. Gradually add hot mixture. Add
cheese at the end.