Florentine (culinary term) facts for kids
Florentine (pronounced Flor-en-teen) is a fancy French cooking term. It describes dishes that usually have cooked spinach as a base. They also include a main ingredient, like chicken or fish, and a creamy sauce called Mornay sauce. Chicken Florentine is the most well-known dish using this style. Mornay sauce is a special kind of béchamel sauce. It can be tricky to make. So, many modern recipes use easier cream sauces instead.
Contents
The Story Behind Florentine Dishes
Where Did "Florentine" Come From?
You might hear a fun story about the name "Florentine." It says the term came from Catherine de Medici. She was from Florence, Italy. In 1533, she married Henry II of France. The story claims she brought her chefs and a love for spinach to France. She supposedly made "Florentine" dishes popular.
Debunking the Myth
However, food historians say this story isn't quite true. Italian cooking styles were already influencing French food. This happened long before Catherine's marriage. So, while the story is interesting, it's more of a legend. Still, the name "Florentine" stuck around!
Famous Chefs and Florentine
A famous chef named Auguste Escoffier wrote about "Sole Florentine." This was in his 1903 cookbook, Le guide culinaire. He described how to make fish with spinach and Mornay sauce. Another chef, Henri-Paul Pellaprat, also included many Florentine recipes. These dishes featured chicken, cod, and even oysters.
Different Kinds of Florentine Dishes
Popular Florentine Meals
The term "Florentine" isn't just for chicken. Many dishes use this style. For example, a quiche with spinach is often called "quiche Florentine."
Eggs Florentine
Another popular dish is "eggs Florentine." This usually means poached or soft-cooked eggs. They are served on a bed of spinach. Then, they are covered with a creamy Mornay sauce. It's a tasty breakfast or brunch meal.
Chicken Florentine: A Classic Dish
How Chicken Florentine Became Popular
Chicken Florentine became very popular in the United States. This happened as early as the 1930s. At first, the quality of the dish could vary a lot. Sometimes, people even used canned mushroom soup for a quick sauce!
The Dish's Journey
By the 1960s and 1970s, Chicken Florentine sometimes became less special. It was often served as a simple "casserole" or at big events. But chefs today are trying to bring back its elegant roots. They want to make it with "clearer, brighter flavors." This helps to make the dish taste even better.
