Florentine Sauce

from The Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker

Makes about 2 cups

Combine: 1 cup White Sauce (recipe on this blog page) A dash of hot pepper sauce 2 drops Worcestershire sauce 1 cup finely chopped spinach A fresh grating of nutmeg 1 tablespoon finely chopped parsley

If using the sauce cold for fish, do not thin. If using it hot, you may thin with: Cream or dry white wine