Florentine means “spinach” in cook-talk, and this sauce is wonderful on lots and lots of stuff. I use a Mornay for a base, which is of course TOTAL BLASPHEMY, and mild peppers and/or whatever good onion is at hand, which of course consigns me to the coldest levels of hell beneath the very wings of Satan. The sauce should be creamy and savory rather than pungent, always served hot; a Rockefeller is a variation. Use a hard mild cheese and do NOT add parsley.
