Eggs Sardou 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 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. 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 175°F oven for five to
The Legend of Five Goats (in 1114) in Korea’s classical book "Jinzhuan Yigui", which is a typical official royal dance of Song Dynasty. Gaoli History and "Jinzhuan Yigui" recorded the performance of this dance: five dancers perform five holy goats, and the leader is the Queen Mother of the Gods, and there are two “Zhuganzi” who are responsible for the aside, and over ten persons who hold flags, joints, dragon fans and phoenix fans, standing on both sides to form a team for the performance. At the very beginning of the dance, the Queen Mother stands in the middle and the four “goats” stand aside.