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From The Commander's Palace New Orleans Cookbook. I found the intro to this recipe interesting. The French contribution to New Orleans' distinctive food culture is reflected in a lush egg dish, first served in Antoine's restaurant in 1908 at a dinner honoring visiting French playwright Victorien Sardou. This and other elaborate egg creations became the linchpins of the festive, multicourse New Orleans breakfast that is still served at Brennan's and other restaurants.
Units: US | Metric
Serving Size: 1 (752 g)
Servings Per Recipe: 4