RECIPe

CATALOGUE.

CLASSIC BÉCHAMEL
Sauces FCA content editor Sauces FCA content editor

CLASSIC BÉCHAMEL

In France, the term cooking “à la Florentine” refers to anything cooked with spinach and Mornay sauce. Chicken, fish or vegetables . . . almost anything will work well on a bed of sautéed spinach, doused in a homemade Mornay sauce and melted cheese. Broiled under the grill and served with toasted bread, this luscious, creamy egg dish will delight any spinach lover.

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Eggs à la Florentine
Starters FCA content editor Starters FCA content editor

Eggs à la Florentine

In France, the term cooking “à la Florentine” refers to anything cooked with spinach and Mornay sauce. Chicken, fish or vegetables . . . almost anything will work well on a bed of sautéed spinach, doused in a homemade Mornay sauce and melted cheese. Broiled under the grill and served with toasted bread, this luscious, creamy egg dish will delight any spinach lover.

Read More