Chapter XIV · Fish · No. 984
984—Huîtres à la Florentine
Poach the oysters. Set their hollow shells on a tray as above; garnish the bottom of each of these with shredded spinach stewed in butter; lay an oyster on the spinach in each shell; cover with Mornay sauce, and set to glaze quickly. Serve immediately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 984, p. 334. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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