Eggs Sardou
Author:   Frederic P. Miller ,  Agnes F. Vandome ,  John McBrewster
Publisher:   Betascript Publishing
ISBN:  

9786132904997


Pages:   88
Publication Date:   04 October 2010
Format:   Paperback
Availability:   In Print   Availability explained
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Eggs Sardou


Overview

High Quality Content by WIKIPEDIA articles! 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 1800s, who was a guest in New Orleans when the dish was invented.

Full Product Details

Author:   Frederic P. Miller ,  Agnes F. Vandome ,  John McBrewster
Publisher:   Betascript Publishing
Imprint:   Betascript Publishing
Dimensions:   Width: 15.20cm , Height: 0.50cm , Length: 22.90cm
Weight:   0.142kg
ISBN:  

9786132904997


ISBN 10:   6132904999
Pages:   88
Publication Date:   04 October 2010
Audience:   General/trade ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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