à la Florentine

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Eggs Florentine 

à la Florentine — 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.

Cuisine: French

Category: Glossary

Sub Category: Cooking Terms

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Word Count: 126

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