When Catherine de Medici married Henry II of France (1533) she brought forks with her, as well as several master Florentine cooks. Foods never before seen in France were soon being served using utensils instead of fingers or daggers. She is said to have introduced spinach (which "à la Florentine" usually means) as well as aspics, sweetbreads, artichoke hearts, truffles, liver crépinettes, quenelles of poultry, macaroons, ice cream, and zabagliones.
