383 Garnish à la Florentine

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Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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For Fish

250 g (9 oz) spinach, blanched and stewed in butter; place the spinach in the bottom of the dish, the poached fish on top, coat with Mornay Sauce and glaze.

For Joints of Meat

10 Subrics of spinach; 10 small croquettes the shape of discs made from a mixture of semolina cooked in Bouillon, bound with eggs and grated cheese.


Light Sauce Demi-glace strongly flavoured with tomato.