Barquettes of Soft Roes à la Florentine

Ingredients

• baked barquette cases
• leaf spinach
• butter
• soft roes
• white wine
• sauce Mornay
• grated Parmesan

Instructions

1. Stew leaf spinach in butter and fill the bottoms of the barquettes with it.
2. Poach the soft roes in white wine and place an escalope on the spinach.
3. Cover with well-seasoned sauce Mornay.
4. Sprinkle with Parmesan and glaze under the Salamander.