Spinach and Roquefort tart, page-9

Gruyère sauce on seafood:

In a pan heat the following:

300 ml whole milk.

75 gm grated Gruyère.

75 ml shellfish stock or claim juice.

20 gm butter.

A splash of brandy.

½ to 1 teaspoons Dijon mustard.

1 small pinch of grated nutmeg.

1 small pinch of cayenne pepper.

Turn off and stir in the following:

15 gm flour.

1 egg yolks.

Serve on seafood seafood omelette of seafood pancakes.

original recipe from my database.