Rockefellar Sauce

First, make a mornay sauce.  Mornay is just a cheese sauce using swiss cheese.  Use gruyere if you can find it and afford it.  : )

1 cup white wine
1 cup chicken stock

Bring to a boil and let slowly boil for 15 minutes.
Add 1 cup heavy cream and return to a boil.
Simmer for 5 minutes.
Thicken with cornstarch and water mixture.  About 1/4 cup cornstarch dissolved in equal amount water.
Add 2 cups grated swiss cheese (or gruyere)
Season with salt and pepper.

Saute 1/2 onion with 1/2 lb. diced bacon, until bacon is crisp.
Drain grease.
Off heat, add 1/2 cup Pernod liqueur.
Be careful and bring to a boil.  Pernod may flame up.
Low simmer for 2 minutes.
Add 1 box frozen spinach, thawed and drained extremely well.
Mix with bacon and onions.
Add to cheese sauce.