la Florentine, à la
French for "in the style of Florence (Italy)," and referring to dishes (usually of eggs or fish) that are presented on a bed of spinach and topped with
MORNAY SAUCE. A "Florentine" dish is sometimes sprinkled with cheese and browned lightly in the oven. The Italian term is alla Fiorentina.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
What's this?