eggs Sardou

Pronunciation: [sahr-DOO]

Named for Victorien Sardou, a famous French dramatist, this specialty of Antoine's restaurant in New Orleans consists of poached eggs topped with artichoke hearts, ham, anchovies, truffles and hollandaise.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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