Chapter XII · Eggs · No. 400
400—Eggs à la Florentine
Garnish the bottom of a dish with spinach-leaves stewed in butter; sprinkle thereon two pinches of grated cheese; break the eggs upon this garnish, and cover them with two tablespoonfuls of Mornay sauce. Place in a fierce oven, so that the cooking and glazing of the eggs may be effected simultaneously.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 400, p. 165. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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