The FoodReference Website - Recipe Section
Cookbook, modern, classic, & historic recipes; restaurant & professional chefs recipes & tips

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Today in Food History . . Food Videos . . Trivia Quizzes . . Crosswords . . Poems & Humor . . Cookbooks . . Food Posters . . Magazines & Catalogs . . Flowers . . Key West . . Gourmet Tours . . Cooking Schools . . Festivals & Shows .

You are here >  Home >  Recipes >

Breakfast page 1 >  EGGS: Frittatas, Poached, etc >>>> >  Eggs Sardou >

 

Next Recipe

..EGGS: Frittatas, Poached, etc >>>>.. ..Artichoke Benedict.. ..Bacon and Egg Casserole.. ..Broccoli Potato Bacon Egg Pie.. ..Confetti Eggs And Rice.. ..Eggs a la Goldenrod (1896).. ..Egg Cake 1st Century AD, Apicius.. ..Egg Croquettes (1904).. ..Egg Cutlets (1875).. ..Eggs Sardou.. ..Fricasseed Eggs (1875).. ..Frittata.. ..Frittata, Artichoke Frittata.. ..Frittata, Bell Pepper Frittata.. ..Frittata, Broccoli & Potato Frittata.. ..Frittata, California Pistachio Frittata.. ..Frittata, Cheddar, Olive & Artichoke.. ..Frittata, Fresh Tomato Frittata.. ..Frittata, Potato Prosciutto & Gruyere.. ..Frittata, Savory Italian Frittata.. ..Frittata, Spinach & Mushroom Frittata.. ..Frittata, Springtime.. ..Frittata, Vegetable Frittata.. ..Green Eggs and Ham.. ..Huevos Rancheros.. ..Nectarine & Almond Gratin.. ..Overnight Bacon Casserole.. ..Poached Eggs a la Parisienne (1893).. ..Poached Eggs with Collard Greens.. ..Romano Skillet.. ..Scotch Eggs.. ..Scramble, Apple Cheddar Scramble.. ..Scramble, Cowboy Scramble.. ..Scrambled Eggs with Cactus.. ..Scramble, Nopales and Eggs.. ..Scramble, Peruvian Scramble.. ..Strata, Cheesy Sausage Strata.. ..Strata: Dried Plum & Bacon Strata.. ..Strata, Green Chile & Cheddar Strata.. ..Strata, Ham & Cheddar Strata.. ..Strata, Turkey Strata.. ..Strata, Vegetable Cheese..

. Home . . RECIPES . . About & Contact . . Favorite Links .

 

EGGS SARDOU

Antoine's Restaurant Cookbook by Jr. Roy F. Guste


This dish was created by Antoine on the occasion of a dinner he hosted for the French Playwright Victorien Sardou.

Serves 1.


2 warm cooked artichoke hearts
4 anchovy fillets
2 hot poached eggs
1/3 cup Hollandaise Sauce
1 tablespoon chopped ham
2 slices truffle


Place the hot artichoke hearts on a serving dish.

Criss-cross two anchovy fillets over each.

Put a poached egg on each artichoke heart.

Pour 1/3 cup Hollandaise Sauce over the two eggs.

Sprinkle the chopped ham over the two eggs and garnish each with a truffle slice.
 

Please feel free to link to any pages of FoodReference.com from your website.
No permission is necessary to link to our pages.

For permission to use any of the content on FoodReference.com please contact:  james@foodreference.com

All contents of this website are copyright © 1990--2009 James T. Ehler and www.FoodReference.com  unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.