PeterL wrote:

> IIRC... about 14 years ago, on the one and only time that we've every
> bought a turkey..... I had to make a turkey and broccoli "gratin"
> with the plethora of turkey leftovers, but over here, and it seems
> over there, it's really called a *Mornay*.
>
> A white cheese sauce over leftover meat/veges.

On this NG I learned that Mornay auce is essentially a bechamel sauce with
some added cheese, wherever you put it.
--
Vilco
Think pink, drink rosè