November 08
Anniversary of the Death of Victorien Sardou
 

Victorien Sardou was one of the most popular dramatist's of the nineteenth century. Several of his plays were used as the basis of librettos for such great operas as Tosca and Fedora. Victorien started out as a medical student but gave up medicine in his final year to pursue his dreams of being a playwright. His early attempts were such failures that he had a nervous breakdown. Shortly after he was married, he met the famous French actress Virginie Dejazet who was a girlhood friend of his wife's. Virginia agreed to star in his new play Les Premiers Armes de Figaro which became an instant hit.

Sardou followed this success with a series of comedies and historical dramas which were immensely popular with audiences, but which were found shallow and formula-ridden by the critics, not unlike Neil Simon's relationship with the New York critics. It was George Bernard Shaw that coined the word "Sardoodledom" to describe his formula craftsmanship which, although effective, proved to be very superficial. The critics finally got their revenge with the opening and closing of Thermidor (January 24) on the same night. Much of Sardou's success was based on his ability to write plays that were designed to fit some of the more popular actress's style and talent, such as Sarah Bernhardt and Dejazet.

 

  

Victorien Sardou
Although several of his plays have been made into film, we suggest That Uncertain Feeling (1941) directed by Ernst Lubitsch and based on Sardou's Divorçons  

While there were many French dishes named after the playwright, it was Sardou's visit to New Orleans in 1892 that prompted Antoine Alciatore. to create the legendary Eggs Sardou. Since the invention of this eponymous dish, nearly every major New Orleans restaurant has spawned a variation of this dish which has become a New Orleans classic. For example, Galatoire's popular simplified interpretation of Eggs Sardou omits the ham and anchovies, making it a more popular brunch item that the original recipe which is more appropriate as a first course. Many current versions of this classic substitute cooked spinach for the artichoke hearts.

Eggs Sardou
 

 
Ingredients
 
8 oz ) of butter
3 large egg yolks
2 tbsp of hot water
1&1/4 TB of lemon juice
pinch of salt
pinch of cayenne pepper
 		 6 hot, cooked large artichoke bottoms
12 anchovy fillets
6 hot poached eggs
4 TB chopped ham
6 slices of truffle


 
Instructions
 

  1. Melt the butter slowly in a medium-sized saucepan. Once the butter has melted, remove the pan from the heat and leave to one side.

  2. In a small mixing bowl, whisk together the egg yolks.

  3. Whilst continuing to whisk, add the lemon juice, salt and cayenne pepper to the beaten egg yolks.

  4. Next, very slowly to begin with, whisk in the melted butter and the 2 tbsp of water. Continue to whisk constantly.

  5. Return the mixture to the saucepan, heat over a very low heat, still whisking all the time until the sauce thickens.
    Keep Hollandaise sauce warm for up to 30 minutes before serving.
    Place artichoke heart on a warm serving platter. Criss-cross anchovy fillets over each artichoke heart. Top with a poached egg.
    Pour Hollandaise sauce over each egg. Top with a sprinkling of chopped ham and garnish with a sliced truffle. Serve immediately
     

© 2010 Gordon Nary