1365 Oeufs à la Florentine

Name: Oeufs à la Florentine
Cuisine: France
Ingredients: boiling cream; leaves; eggs; spinach; parmesan cheese; glaze; cooked spinach; butter; cheese

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Sur le Plat

Cover the bottom of each dish with some lightly cooked spinach, roughly chopped, then stewed with a little butter. Sprinkle with grated <