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Eggs Sardou
Eggs Sardou is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce. It is on the menu of many Creole restaurants in New Orleans, including Antoine's, where eggs Sardou was invented, and Brennan's. Eggs Sardou is named for Victorien Sardou, a famous French dramatist of the 19th century, who was a guest in New Orleans when the dish was invented.
==Preparation==
Cooked fresh spinach is creamed with a bechamel sauce. A drop or two of Tabasco sauce is added. The artichoke bottoms are warmed in a 175°F oven for five to ten minutes. The eggs Sardou are assembled by placing spoonfuls of the warm creamed spinach on a warmed plate. The artichoke bottoms are placed on top of the creamed spinach and the poached eggs are set inside the artichoke bottoms. The assembly is then covered in the Hollandaise sauce.〔(Eggs Sardou )〕
Some cooks omit nutmeg and cloves from the bechamel sauce when using it to cream spinach for eggs Sardou.
The eggs Sardou served at Antoine's Restaurant include truffles, ham and anchovies. Other restaurants typically omit one or more of these three ingredients.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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