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
French opera Classical "Pénélope" (1913) and Paul Dukas's colourful Symbolist drama, "Ariane et Barbe-Bleue" (1907). The more frivolous genres of operetta and opéra comique still thrived in the hands of composers like André Messager and Reynaldo Hahn. Indeed, for many people, light and elegant works like this represented the true French tradition as opposed to the "Teutonic heaviness" of Wagner. This was the opinion of Maurice Ravel, who wrote only two short but ingenious operas: "L'heure espagnole" (1911), a farce set in Spain; and "L'enfant et les sortilèges" (1925), a fantasy set in the world of childhood in which various animals and