Brennan's 417 Royal St. New Orleans Cookbook by Rima Collin

  • Creole cream cheese Evangeline (page 10)

    from Brennan's 417 Royal St. New Orleans Cookbook Brennan's 417 Royal St. New Orleans Cookbook by Rima Collin

    • Categories: Breakfast / brunch
    • Ingredients: Creole cream cheese; fruit
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Notes about Recipes in this book

  • Eggs Sardou

    • IowanCorn on January 05, 2026

      It was okay, but I think it could have been better. The amount of flour for the roux was way too much, and that's after I lowered the amount considerably. The creamed spinach and the hollandaise sauce combined made this a really rich dish, but the combo of spinach and artichoke is always a nice combo. I did have a microwave dish for poaching eggs which made that step easy. Not sure I'd do this exact recipe again, but Egg Sardou is now a brunch repeater.

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  • Published Jan 01 1976
  • Format Paperback
  • Page Count 83
  • Language English
  • Edition 3rd ed
  • Countries United States
  • Publisher Brennan's

Publishers Text

Nowhere in the New Orleans French Quarter is there a building with a more illustrious past than 417 Royal Street, the home of Brennan's Restaurant. A collection of famous recipes from Brennan restaurant on Royal St., New Orleans, Louisiana.

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