mornay-sauce

Mor·nay

[mawr-ney for 1; mawr-ney for 2]
noun
1.
Also called Duplessis-Mornay. Phi·lippe de [fee-leep duh] , Sei·gneur du Ples·sis-Mar·ly [se-nyœr dy ple-see-mar-lee] , ("Pope of the Huguenots") 1549–1623, French statesman and Protestant leader.
2.
(often lowercase) . Also called Mornay sauce. a béchamel, or white sauce, containing cheese, especially Parmesan and Gruyère.
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mornay (ˈmɔːneɪ) [Click for IPA pronunciation guide]
 
adj
(often immediately postpositive) denoting a cheese sauce used in several dishes: eggs mornay
 
[perhaps named after Philippe de Mornay, Seigneur du Plessis-Marly (1549--1623), French Huguenot leader]

00:10
Mornay-sauce is always a great word to know.
So is interrobang. Does it mean:
a printed punctuation mark (‽), available only in some typefaces, designed to combine the question mark (?) and the exclamation point (!), indicating a mixture of query and interjection, as after a rhetorical question.
a gadget; dingus; thingumbob.
Mornay (French mɔrnɛ) [Click for IPA pronunciation guide]
 
n
Also: Duplessis-Mornay Philippe de (filip də), Seigneur du Plessis-Marly. 1549--1623, French Huguenot leader

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