20:
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Chicken
Florentine gained popularity in the United States as early as 1931, although the quality of the dish was uneven, and canned mushroom soup was sometimes used as a quick sauce in the years that followed. By the 1960s and 1970s, the general quality of the dish had deteriorated to "casserole" and
172:
in 1971, Claiborne praised a restaurant version of chicken
Florentine, describing the chicken as "batterâcooked and served with mushrooms in a lemon sauce". Contemporary cookbook authors are attempting to "restore" the dish to "its elegant roots", with "clearer, brighter flavors".
74:. She supposedly brought a staff of chefs, lots of kitchen equipment and a love of spinach to Paris, and popularized Florentine-style dishes. Food historians have debunked this story, and Italian influence on French cuisine long predates this marriage.
118:
included five recipes for spinach-based
Florentine dishes with Mornay sauce. The protein components were chicken breasts, cod fillets, sweetbreads, stuffed lamb breast and oysters.
156:
containing spinach is often called "quiche
Florentine". Poached or soft-cooked eggs served on spinach with a Mornay sauce or equivalent is often called "eggs Florentine".
102:, a stock made of fish bones, cooking the spinach in butter, covering the dish with Mornay sauce, garnishing it with grated cheese, and finishing it in an oven or
219:
402:
562:
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191:
550:
The
Chicken Bible: Say Goodbye to Boring Chicken with 500 Recipes for Easy Dinners, Braises, Wings, Stir-Fries, and So Much More
491:
The
Complete Cook's Country TV Show Cookbook Includes Season 13 Recipes: Every Recipe and Every Review from All Thirteen Seasons
622:
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548:
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489:
375:"Frozen Vegetable Dishes Asset for Spur-of-the-Moment Suppers; Seven Products Are Introduced - Ready To Serve In Jiffy"
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and requires time and skill to prepare correctly, many contemporary recipes use simpler cream-based sauces.
19:
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is a term from classic French cuisine that refers to dishes that typically include a base of cooked
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220:"Winner, Winner, Chicken Dinner: One-Skillet Chicken Florentine from Joanna Gaines' New Cookbook"
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98:. It is recipe 831 in that translation. Escoffier called for poaching the fish in butter and
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302:"60-minute Gourmet: Chicken breasts enhanced with a spinach stuffing"
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is the most popular version. Because Mornay sauce is a derivation of
135:
18:
403:"This Recipe For Quiche Florentine Gets A Thumbs-Up From Popeye"
275:"The Illusive Story Of Catherine de' Medici: A Gastronomic Myth"
51:
122:
published a recipe for oysters
Florentine with Mornay sauce in
580:"Rethinking Chicken Florentine with clearer, brighter flavors"
88:
included a recipe for sole
Florentine in his 1903 classic
110:
which was first translated for
American cooks in 1966 as
249:
Carolina
Cooking: Recipes from the Region's Best Chefs
361:Adapted for the American Kitchen by Avanelle Day
281:. University of Gastronomic Sciences of Pollenzo
62:Culinary lore attributes the term to 1533, when
8:
359:. pp. 444â445, 526, 585â586, 636, 653.
82:, but embraced the term Florentine in 1983.
578:America's Test Kitchen (February 4, 2019).
349:(1966). Kramer, René; White, David (eds.).
273:Campanini, Antonella (18 December 2018).
429:Goodfriend, Wendy (September 10, 2011).
521:"The Food Is Fine but Oh, the Decibels"
182:
373:Claiborne, Craig (December 11, 1958).
246:Zumstein, Debra; Kazary, Will (2007).
7:
519:Claiborne, Craig (March 5, 1971).
300:Franey, Pierre (October 5, 1983).
14:
218:Gaines, Joanna (April 3, 2020).
23:Home-cooked chicken Florentine
1:
401:The Food Guys (May 5, 2019).
140:Eggs florentine, served with
94:, translated into English as
335:. W. Heinemann. p. 284.
252:. Gibbs Smith. p. 130.
38:, a protein component and
639:
352:Modern French Culinary Art
192:"Chicken Florentine Style"
112:Modern French Culinary Art
459:"Easy Chicken Florentine"
333:A Guide to Modern Cookery
96:A Guide to Modern Cookery
431:"Mollet Eggs Florentine"
357:World Publishing Company
165:"wedding banquet" food.
144:and fresh fruit, at an
108:L'Art culinaire moderne
106:. In his 1936 cookbook
78:considered this theory
555:America's Test Kitchen
496:America's Test Kitchen
149:
142:country-fried potatoes
24:
16:Term in French cuisine
623:French chicken dishes
467:Campbell Soup Company
347:Pellaprat, Henri-Paul
190:de Laurentis, Giada.
139:
22:
408:Montana Public Radio
116:Henri-Paul Pellaprat
64:Catherine de Medici
329:Escoffier, Auguste
279:The New Gastronome
170:The New York Times
160:Chicken Florentine
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125:The New York Times
91:Le guide culinaire
72:Henry II of France
44:Chicken Florentine
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50:which includes
32:Ă la Florentine
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40:Mornay sauce
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168:Writing in
607:Categories
463:Campbell's
177:References
148:restaurant
132:Variations
104:salamander
80:apocryphal
28:Florentine
128:in 1958.
331:(1907).
70:married
68:Florence
58:History
36:spinach
561:
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469:. 2014
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225:Parade
154:quiche
100:fumet
593:2021
559:ISBN
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500:ISBN
475:2021
445:2021
436:KQED
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