- G. Granaroli XBRG76A
-MM:MK VMXV03A
2 1/2 lb Fresh spinach; (or 3
-10 oz pk frozen leaf)
2 tb Butter
2 tb Olive oil
1/8 ts Nutmeg
3 tb Flour
1 c  Milk; (warmed)
-salt
-and pepper to taste

I did some research on Florentine, and decided there is no one recipe to
follow, so I`ll give you my version. The florentine part of tne recipe is
basically a bed of spinach. The meat is varied, such as fried fish, veal
cutlets, sliced steak. pork cutlets, chicken cutlets. Use your imagination.

Wash and cook the spinach in a small amount of water. Drain well (squeeze
with hands when cool enough), chop coarsely. In a large pan melt butter in
olive oil and when hot add spinach and fry lightly. Season with salt,
pepper, + nutmeg. Sprinkle in the flour, add the warm milk and stir. Simmer
for a few minutes. Transfer to a baking dish and keep warm in oven. Prepare
meat or fish. When ready top the spinach with the meat and serve hot.