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MORNAY SAUCE-
Melt butter and flour; stir with a wooden spoon until well mixed and bubbly, but do not let mixture brown. Heat half & half to simmer point. Remove bubbling flour and butter from heat, pour in all the boiling liquid at once and stir vigorously. Return to heat and stir in wine. Simmer for 10-15 minutes, stirring to prevent scorching. Beat eggs slightly and add a little of the hot mixture. Salt and pepper to taste and add Parmesan cheese. (Do not use aluminum pan.)
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