TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
SAUCE MORNAY [4 records]
Record 1 - internal organization data 2015-01-07
Record 1, English
Record 1, Subject field(s)
- Prepared Dishes (Cooking)
- Restaurant Menus
Record 1, Main entry term, English
- lobster Thermidor
1, record 1, English, lobster%20Thermidor
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 DEF
A dish composed of lobster ... from which the cooked meat is removed, chopped and combined with a ... sauce flavoured with white wine, shallots, tarragon and mustard, [and then] spooned back into the shells, sprinkled with Parmesan cheese and broiled until golden brown. 2, record 1, English, - lobster%20Thermidor
Record 1, French
Record 1, Domaine(s)
- Plats cuisinés
- Menus (Restauration)
Record 1, Main entry term, French
- homard Thermidor
1, record 1, French, homard%20Thermidor
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 DEF
Cubes ou escalopes de chair [de homard] servis dans les demi-carapaces, mélangés de sauce Bercy(ou crème) moutardée, poudrés de fromage râpé et gratinés, ou masqués de sauce Mornay et glacés à la salamandre. 2, record 1, French, - homard%20Thermidor
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Platos preparados (Cocina)
- Menú (Restaurantes)
Record 1, Main entry term, Spanish
- bogavante Thermidor
1, record 1, Spanish, bogavante%20Thermidor
correct, masculine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2013-03-28
Record 2, English
Record 2, Subject field(s)
- Spices and Condiments
- Restaurant Menus
Record 2, Main entry term, English
- Mornay sauce
1, record 2, English, Mornay%20sauce
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 DEF
A béchamel sauce to which cheese, usually Parmesan and Swiss, has been added. 2, record 2, English, - Mornay%20sauce
Record number: 2, Textual support number: 1 CONT
It's sometimes varied by the addition of fish or chicken stock or, for added richness, cream or egg yolks. Mornay sauce is served with eggs, fish, shellfish, vegetables and chicken. 2, record 2, English, - Mornay%20sauce
Record 2, French
Record 2, Domaine(s)
- Épices et condiments
- Menus (Restauration)
Record 2, Main entry term, French
- sauce Mornay
1, record 2, French, sauce%20Mornay
correct, feminine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 DEF
Béchamel finie avec fromage râpé [...] 2, record 2, French, - sauce%20Mornay
Record 2, Spanish
Record 2, Campo(s) temático(s)
- Especias y condimentos
- Menú (Restaurantes)
Record 2, Main entry term, Spanish
- salsa Mornay
1, record 2, Spanish, salsa%20Mornay
correct, feminine noun
Record 2, Abbreviations, Spanish
Record 2, Synonyms, Spanish
Record 2, Textual support, Spanish
Record number: 2, Textual support number: 1 DEF
Variedad de salsa bechamel a la cual se le agrega queso rallado y huevo. 2, record 2, Spanish, - salsa%20Mornay
Record 3 - internal organization data 2007-04-16
Record 3, English
Record 3, Subject field(s)
- Food Industries
- Fruits and Vegetables (Types and Processing - Food Ind.)
Record 3, Main entry term, English
- floweret
1, record 3, English, floweret
correct
Record 3, Abbreviations, English
Record 3, Synonyms, English
Record 3, Textual support, English
Record number: 3, Textual support number: 1 DEF
One of the segments into which a head of cauliflower is divisible. 1, record 3, English, - floweret
Record 3, French
Record 3, Domaine(s)
- Industrie de l'alimentation
- Fruits et légumes (Types et traitement - Alimentation)
Record 3, Main entry term, French
- bouquet
1, record 3, French, bouquet
correct, masculine noun
Record 3, Abbreviations, French
Record 3, Synonyms, French
Record 3, Textual support, French
Record number: 3, Textual support number: 1 CONT
chou-fleur au gratin : Diviser l'inflorescence en bouquets et les faire cuire à l'eau salée ou à la vapeur. Les faire revenir ensuite dans du beurre, puis les verser dans un plat beurré, les napper de sauce Mornay; parsemer de gruyère râpé, arroser de beurre fondu et faire gratiner une dizaine de minutes dans le four chauffé à 275°C [...] 1, record 3, French, - bouquet
Record 3, Spanish
Record 3, Campo(s) temático(s)
- Industria alimentaria
- Frutas y verduras (Tipos y procesamiento - Ind. alimentaria)
Record 3, Main entry term, Spanish
- ramito
1, record 3, Spanish, ramito
correct, masculine noun
Record 3, Abbreviations, Spanish
Record 3, Synonyms, Spanish
Record 3, Textual support, Spanish
Record 4 - internal organization data 1987-12-08
Record 4, English
Record 4, Subject field(s)
- Cooking and Gastronomy (General)
Record 4, Main entry term, English
- florentine
1, record 4, English, florentine
correct, adjective
Record 4, Abbreviations, English
Record 4, Synonyms, English
Record 4, Textual support, English
Record number: 4, Textual support number: 1 DEF
A method of cooking, used mainly for fish and eggs, which always includes spinach ... and usually Morney Sauce ... 1, record 4, English, - florentine
Record 4, French
Record 4, Domaine(s)
- Cuisine et gastronomie (Généralités)
Record 4, Main entry term, French
- à la florentine
1, record 4, French, %C3%A0%20la%20florentine
correct
Record 4, Abbreviations, French
Record 4, Synonyms, French
Record 4, Textual support, French
Record number: 4, Textual support number: 1 DEF
Se dit de nombreux apprêts(...) où figurent des épinards(en purée ou en branches) et très souvent la sauce Mornay(...). 1, record 4, French, - %C3%A0%20la%20florentine
Record 4, Spanish
Record 4, Textual support, Spanish
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