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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 at 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 around the turn of the century (from 19th to 20th). An example of an eggs sardou recipe includes poached eggs, artichoke hearts, creamed spinach, and hollandaise sauce. Eggs Sardou is related to the famous Eggs Benedict, and is considered one of the many variations of that recipe in most cases omitting Canadian bacon and English muffin, and adding artichoke hearts and creamed spinach. Preparation Cooked fresh spinach is creamed with a bechamel sauce, a drop or two of Tabasco sauce is added, and pre-cut artichoke bottoms are warmed in a oven for five to ten minutes. The eg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eggs Sardou Red Dog Diner
An egg is an organic vessel in which an embryo begins to develop. Egg, EGG or eggs may also refer to: Biology * Egg cell, the female reproductive cell (gamete) in oogamous organisms Food * Eggs as food Places * Egg, Austria * Egg, Switzerland People * Antonio Brack Egg (1940–2014), former Peruvian Minister of the Environment * Augustus Egg (1816–1863), English artist * Mr Egg (born 1959), Scottish musician, born James Matthew McDonald * Oscar Egg (1890–1961), Swiss racing cyclist Arts, entertainment, and media Fictional entities * Egg, the name of the inhabited neutron star in the book ''Dragon's Egg'' by Robert L. Forward * Aegon V Targaryen, nicknamed "Egg", a titular character from the ''Tales of Dunk and Egg'' stories by George R. R. Martin * Ann Veal, also known as Egg, a character on the show ''Arrested Development'' * The Egg, an antagonist featured in two episodes of the animated series ''Count Duckula''; "00 Duck", series 3, episode 12 (1991) and "Venice a Du ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Victorien Sardou
Victorien Sardou ( , ; 5 September 1831 – 8 November 1908) was a French dramatist. He is best remembered today for his development, along with Eugène Scribe, of the well-made play. He also wrote several plays that were made into popular 19th-century operas such as ''La Tosca'' (1887) on which Giacomo Puccini's opera ''Tosca'' (1900) is based, and ''Fédora'' (1882) and ''Madame Sans-Gêne (play), Madame Sans-Gêne'' (1893) that provided the subjects for the lyrical dramas ''Fedora (opera), Fedora'' (1898) and ''Madame Sans-Gêne (opera), Madame Sans-Gêne'' (1915) by Umberto Giordano. His play ''Gismonda'', from 1894, was also adapted into an opera of the same name by Henry Février. Early years Victorien Sardou was born at 16 rue Beautreillis (), Paris on 5 September 1831. The Sardous were settled at Le Cannet, a village near Cannes, where they owned an estate, planted with olive trees. A night's frost killed all the trees and the family was ruined. Victorien's father, Antoin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lobster Thermidor
Lobster Thermidor is a French dish of lobster meat cooked in a rich wine sauce, stuffed into a lobster shell and browned. The sauce is often a mixture of egg yolks and brandy (such as Cognac), served with an oven-browned cheese crust, typically Gruyère. The sauce originally contained mustard, typically powdered. History In January 1891, the play ''Thermidor'' by Victorien Sardou opened in the Comédie-Française theatre, named for month 11 in the new calendar of the French Revolution. It told the story of a young French clerk, Charles-Hippolyte Labussière, an employee of Robespierre's Committee of Public Safety who saved over 1,200 lives during the Reign of Terror by destroying documents condemning them to the guillotine. Four of those saved were actors of the Comédie-Française, thus inspiring a dish reminiscent of a play about a hero. The recipe was possibly created at Café de Paris by Leopold Mourier, a former assistant to Auguste Escoffier. Another legend suggests it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Brunch Foods
This is a list of brunch foods and dishes. Brunch is a combination of breakfast and lunch eaten usually during the late morning but it can extend to as late as 2 pm and 8 pm on the East Coast, although some restaurants may extend the hours to a later time. The word is a portmanteau of ''breakfast'' and ''lunch''. Brunch originated in England in the late 1800s, served in a buffet style manner, and became popular in the United States in the 1930s. Brunch foods and dishes The following foods are often served for brunch. * Açaí na tigela * Avocado toast * Bacon * Bagel – in New York City, the "bagel brunch" was popular circa 1900. The bagel brunch consists of a bagel topped with lox, cream cheese, capers, tomato and red onion. * Bagel and cream cheese * Biscuits and gravy * Blintz * Bread and toast with butter and jams * Breakfast sausage * Brunch casserole – a simple casserole prepared with bread, eggs and bacon * Cheese * Chilaquiles *Cinnamon rolls * Coffee ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paprika
Paprika is a spice made from dried and ground red peppers, traditionally ''capsicum annuum''. It can have varying levels of Pungency, heat, but the peppers used for hot paprika tend to be milder and have thinner flesh than those used to produce chili powder. The milder, sweet paprika is mostly composed of the fruit of the pepper with most of the seeds removed; whereas some seeds and stalks are retained in the peppers used for hotter paprika. Paprika, like all capsicum varieties and their derivatives, is descended from wild ancestors from the Amazon River, cultivated in ancient times in South, Central and North America, in particular Mexican Plateau, central Mexico. The peppers were introduced to Europe, via Spanish Empire, Spain and Portuguese Empire, Portugal, in the sixteenth century. The trade in paprika expanded from the Iberian Peninsula to Africa and Asia and ultimately reached central Europe through the Balkans. European cuisines in which paprika is a frequent and major ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anchovy (food)
Anchovies are small, common Saltwater fish, saltwater forage fish in the family Engraulidae that are used as human food and fish bait. There are 144 species in 17 genera found in the Atlantic, Indian Ocean, Indian, and Pacific Oceans. Anchovies are usually classified as oily fish. They are small, green fish with blue reflections due to a silver Anatomical terms of location#Elongated organisms, longitudinal stripe that runs from the base of the caudal fin. They range from to in adult length, and the body shape is variable, with more slender fish in northern populations. A traditional method of Fish processing, processing and Fish preservation, preserving anchovies is to gut and salting (food), salt them in brine, allow them to Curing (food preservation), cure, and then pack them in oil or salt. This results in the characteristic strong flavor associated with anchovies, and their flesh turns deep grey. Anchovies Pickling, pickled in vinegar, as with Spanish ''boquerones en vina ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Truffle
A truffle is the Sporocarp (fungi), fruiting body of a subterranean ascomycete fungus, one of the species of the genus ''Tuber (fungus), Tuber''. More than one hundred other genera of fungi are classified as truffles including ''Geopora'', ''Peziza'', ''Choiromyces'', and ''Leucangium''. These genera belong to the class Pezizomycetes and the Pezizales order. Several truffle-like basidiomycetes are excluded from Pezizales, including ''Rhizopogon'' and ''Glomus''. Truffles are ectomycorrhizal fungi, so they are found in close association with tree roots. Spore dispersal is accomplished through fungivores, animals that eat fungi. These fungi have ecological roles in nutrient cycling and drought tolerance. Some truffle species are prized as food.English translation Edible truffles are used in Italian cuisine, Italian, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tabasco Sauce
Tabasco is an American brand of hot sauce made from vinegar, tabasco peppers and salt. It is produced by the McIlhenny Company of Avery Island in southern Louisiana, having been created over 150 years ago by Edmund McIlhenny. Originally the tabasco peppers were grown only on Avery Island; they are now primarily cultivated in Central America, South America and Africa. The Tabasco sauce brand also has multiple varieties including the original red sauce, habanero, jalapeño, chipotle, sriracha and scorpion. Tabasco products are sold in more than 195 countries and territories, and packaged in 36 languages and dialects. History According to the company's official history, Tabasco was first produced in 1868 by Edmund McIlhenny, a Maryland-born former banker who moved to Louisiana around 1840. However, as Jeffrey Rothfeder's book ''McIlhenny's Gold'' points out, some of the McIlhenny Company's official history is disputed, and the politician Maunsel White was producing a tabasco ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eggs Benedict
Eggs Benedict is a common American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon or sliced ham, a poached egg, and hollandaise sauce. The dish is believed to have originated in New York City. Origin and history There are conflicting accounts as to the origin of eggs Benedict. Delmonico's in Lower Manhattan says on its menu that "Eggs Benedict was first created in our ovens in 1860." One of its former chefs, Charles Ranhofer, also published the recipe for ''Eggs à la Benedick'' in 1894. In an interview recorded in the "Talk of the Town" column of ''The New Yorker'' in 1942, the year before his death, Lemuel Benedict, a retired Wall Street stock broker, said that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered "buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise". Oscar Tschirky, the ''maître d'hôtel'', was so impressed with the dis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brennan's
Brennan's is a Creole restaurant in the French Quarter of New Orleans, Louisiana. History Brennan's was founded in 1946 by Owen Brennan, an Irish-American restaurateur and New Orleans native. It was originally called the Vieux Carré restaurant and was located on Bourbon Street across from the Old Absinthe House until 1956 when it moved to its current location. This building, a two-story French Quarter mansion at 417 Royal Street constructed in 1795, was built for Don José Faurie and later housed the Banque de la Louisiane, the first bank in Louisiana. From 1841 to 1891, the mansion had been owned by the Morphy family, with Paul Morphy, the celebrated chess player and unofficial world chess champion, living there until his death in 1884. In 1920 William Ratcliffe Irby gave the building to Tulane University and it was initially leased by Owen Brennan in 1954 to open the following year as Brennan's. The restaurant purchased the building in 1984. Because Brennan's father ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 at 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 around the turn of the century (from 19th to 20th). An example of an eggs sardou recipe includes poached eggs, artichoke hearts, creamed spinach, and hollandaise sauce. Eggs Sardou is related to the famous Eggs Benedict, and is considered one of the many variations of that recipe in most cases omitting Canadian bacon and English muffin, and adding artichoke hearts and creamed spinach. Preparation Cooked fresh spinach is creamed with a bechamel sauce, a drop or two of Tabasco sauce is added, and pre-cut artichoke bottoms are warmed in a oven for five to ten minutes. The eg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
