Sole à la Florentine (Sole on Spinach with Sauce Mornay)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole
- fumet de poisson
- butter
- leaf spinach
- Sauce Mornay
- grated cheese
Instructions
- Poach the sole with fumet de poisson and butter.
- Blanch the leaf spinach lightly and stew it in butter.
- Spread the spinach over the bottom of the serving dish and lay the sole on it.
- Cover the sole with Sauce Mornay and sprinkle with grated cheese.
- Glaze in a hot oven or under the salamander.