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Antoine's Restaurant Cookbook by Jr. Roy F. GusteThis 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 eggs1/3 cup Hollandaise Sauce 1 tablespoon chopped ham 2 slices trufflePlace 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.
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