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エッグベネディクト
出典: フリー百科事典『ウィキペディア（Wikipedia）』 (2012/05/03 10:05 UTC 版)
エッグベネディクト（英 Eggs Benedict ）は、イングリッシュ・マフィンの半分にハムまたはベーコン、ポーチドエッグ、オランデーズソースを乗せて作る料理である。
- ^ Benedict, Cutts. “Eggs Benedict New York: Feedback”. 1998年12月1日時点のオリジナルよりアーカイブ。2007年2月23日閲覧。
- ^ a b “Talk of the Town”, The New Yorker, (December 19, 1942) Notes: This hasn't been verified at the source, but is instead taken from the letter to Karpf by Cutts Benedict and the page of J.J. Schnebel.
- ^ a b Claiborne, Craig (September 24, 1967), “American Classic: Eggs Benedict”, The New York Times Magazine: 290 2007年2月19日閲覧。
- ^ a b Butler, Mabel C. (November 26, 1967), “Letters: Benedicts' Eggs”, The New York Times Magazine: SM40 2007年2月23日閲覧。
- ^ David, Elizabeth (1970) [1960]. “Eggs, Cheese Dishes, and Hot Hors-d'oeuvres”. French Provincial Cooking (Penguin Cookery Library ed.). New York, NY: Penguin. pp. 524. ISBN 0-14-046-783-1.
- ^ Rombauer, Irma S.; Marion Rombauer Becker (1995) [1975]. “Egg Dishes”. The Joy of Cooking. Illustrated by Ginnie Hofmann and Ikki Matsumoto (1st Scribner Edition 1995 ed.). New York, NY: Scribner. pp. 222. ISBN 0-02-604570-2. Notes: Title of recipe is poached eggs Blackstone. Uses fried slice of flour dipped tomato, minced bacon, poached eggs, and hollandaise. No bread for base.
- ^ “The Heritage House - Menu”. 2006年5月1日時点のオリジナルよりアーカイブ。2007年2月26日閲覧。 “Eggs Blackstone, poached eggs served with house made English muffin, apple smoked bacon, tomatoes and hollandaise.” Notes: Located in Mendocino, California.
- ^ “Rulloff's - Sunday Brunch Menu”. 2005年11月9日時点のオリジナルよりアーカイブ。2007年2月26日閲覧。 “Eggs Blackstone poached eggs over crispy bacon and thin sliced tomatoes on a toasted english muffin, with hollandaise sauce” Notes: Located in Ithaca, New York.
- ^ “Rich mix of patrons makes Moto's special”, The Atlanta Journal and The Atlanta Constitution: A/6, (December 18, 1986) “eggs Florentine ($3.95), eggs poached and topped with Hollandaise sauce, served on spinach and English muffin” Notes: Not directly verified. Viewed through Google News Archive snippet view.
- ^ “Good Stuff Hermosa Beach - Menu”. Good Stuff Restaurants. 2006年4月18日時点のオリジナルよりアーカイブ。2007年3月8日閲覧。 “Eggs Florentine The same good stuff as the benedict, only with fresh spinach instead of ham ” Notes: Located in Hermosa Beach, California.
- ^ “The Buff Restaurant - Menu”. The Buff Restaurant. 2006年4月20日時点のオリジナルよりアーカイブ。2007年3月8日閲覧。 “EGGS FLORENTINE - SPINACH, CREAM CHEESE, TOMATO, AND MUSHROOMS TOPPED WITH HOLLANDAISE ON A MUFFIN ” Notes: Located in Boulder, Colorado.
- ^ Claiborne, Craig (May 26, 1960), “Maligned Vegetable Has Loyal Fans”, The New York Times: 28
- ^ a b DeMers, John (1998). Food of New Orleans: Authentic Recipes from the Big Easy. Food photography by John Hay (1st ed. ed.). Boston: Periplus Editions. pp. 44. ISBN 9625932275.
- ^ “Recipes - Eggs Hussarde”. Brennan's Restaurant. 2006年2月6日時点のオリジナルよりアーカイブ。2007年2月26日閲覧。 Notes: Located in New Orleans, Louisiana.
- ^ “Brunch & Lunch Menu”. Mara's Homemade Restaurant. 2006年1月7日時点のオリジナルよりアーカイブ。2007年2月26日閲覧。 “Eggs Hussarde Toasted English muffin, Canadian bacon, Marchand de Vin sauce, poached eggs and Mara’s Homemade hollandaise sauce” Notes: Located in New York, New York.
- ^ Guste, Roy (2005). “Eggs and Omelettes”. Antoine's Restaurant Cookbook. New Orleans, Louisiana: Guste Publishing. pp. 88. ISBN 978-0976592402. "This dish was created by Antoine on the occasion of a dinner he hosted for the French Playwright Victorien Sardou." Notes: Antoine Alciatore left the U.S. in 1874 so that he could die and be buried in France. If the quote be true and the recipe unchanged since inception, eggs Sardou predates eggs Benedict by a good twenty years. First reference returned by a search of the NYT archive for eggs-Sardou/oeufs-Sardou occurs in 1960. First reference returned by a search of Google Books occurs in 1927. First reference returned by a search of the Google News Archive occurs in 1958.
- ^ “Sunday "Jazz" Brunch Menu”. Antoine's Restaurant. 2006年4月22日時点のオリジナルよりアーカイブ。2007年3月9日閲覧。 “Oeufs Sardou $17.25 Poached eggs over steamed artichoke bottoms with Hollandaise Sauce” Notes: Located in New Orleans, Louisiana. Page viewed differs from archived page in URL and price, but the description was unchanged.
- ^ Claiborne, Craig; Franey, Pierre (November 3, 1985), “EGGS SARDOU”, The New York Times: Section 6, p. 87 “It consists of poached eggs served in artichoke bottoms crossed with anchovy fillets. The eggs are then served with a bit of hollandaise sauce spooned on top, along with a garnish of truffles and/or finely chopped ham. Some recipes call for creamed spinach as a base on which to place the artichokes; a nice idea, but not, I believe, a part of the original.”
- ^ Claiborne, Craig (October 9, 1960), “The Art Of Serving Artichokes”, The New York Times Magazine: SM96 “BRENNAN'S EGGS SARDOU”
- ^ “Brunch Menu”. Louisiana Express Company. 2006年5月4日時点のオリジナルよりアーカイブ。2007年3月9日閲覧。 “Poached Eggs ‘Sardou’ Two poached eggs on artichoke bottoms, creamed spinach, sauce hollandaise ” Notes: Located in Bethesda, Maryland.
- ^ “Artichoke Recipes”. California Artichoke Advisory Board. 2006年5月23日時点のオリジナルよりアーカイブ。2007年2月28日閲覧。
- ^ California Artichoke Advisory Board (1998). “Brunch, Lunch and Dinner, Too”. The California Artichoke Cookbook. edited and compiled by Mary Comfort, Noreen Griffee, Charlene Walker. Berkeley, California: Celestial Arts. pp. 70. ISBN 0890878552.
- ^ “Recipes”. Custom Culinary. 2007年2月28日閲覧。 Notes: Archive.org doesn't have a copy of the page. The recipe is a near copy of the one provided by the California Artichoke Advisory Board, but scaled up by a factor of twelve and substitutes the company's hollandaise sauce base.
- ^ “All-Star Southern Breakfasts”, The Atlanta Journal and The Atlanta Constitution: M/10, (February 16, 1986) "There is Country Benedict, which is two fried eggs with country sausage on biscuits topped with hollandaise sauce." Notes: This was viewed through a Google News Archive keyhole, rather than directly verified with its source.
- ^ “Courtyard Cafe Menu”. The Orleans Hotel and Casino. 2005年12月23日時点のオリジナルよりアーカイブ。2007年2月27日閲覧。 “Country Benedict Buttermilk biscuit and sausage patty, topped with poached eggs and country gravy” Notes: Located in Las Vegas, Nevada. Archived page doesn't match current one. The archived menu item is "Country Biscuit Benedict" and the description is slightly different.
- ^ “Breakfast Menu”. The Big Biscuit Restaurant. 2006年4月30日時点のオリジナルよりアーカイブ。2007年2月27日閲覧。 “Country Benedict scrambled eggs on a biscuit and sausage patty covered with sausage gravy, served with potatoes” Notes: Both Big Biscuit restaurants are located in Missouri.
- ^ Jenkins, Nancy Harmon (March 14, 1990), “The Troubles That Irish Food Has Seen”, The New York Times: C8 2007年3月31日閲覧。 “James O'Shea … this amazing American idea of Irish food: that it's corned beef and cabbage and that's it.” “You'd never see corned beef on an Irish menu”
- ^ Smith, Kathie (March 13, 2007), “REUBEN SANDWICHES : Celebrate St. Patrick’s Day with your favorite version”, The Blade 2007年3月31日閲覧。 “More than 47 million pounds of corned beef are sold annually in the United States, according to FreshLook Marketing, with more than half of the corned beef in the United Sates each year sold in the two weeks prior to St. Patrick’s Day.”
- ^ Townsend, Elisabeth (July 24, 2005), “Dining Out”, The Boston Globe “Irish Benedict ($7.50): two poached Eggs and corned beef hash on an English muffin covered with hollandaise sauce” Notes: Not directly verified. Viewed through Google News Archive snippet view.
- ^ “Breakfast Menu”. The Field Irish Pub. 2007年3月30日閲覧。 “Toasted muffin topped with Irish bacon & poached eggs finished with Hollandaise sauce.” Notes: Located in San Diego, California.
- ^ “Breakfast Menu”. Strafford Farms Restaurant. 2006年5月12日時点のオリジナルよりアーカイブ。2007年3月30日閲覧。 “IRISH BENEDICT 3.95 two poached eggs on an English muffin with corn beef hash topped with a hollandaise sauce” Notes: Located in Dover, New Hampshire.
- ^ Horovitz, Bruce (July 3, 2002), “Egg McMuffin cost $90 to create”, USA Today: A.02 2007年2月20日閲覧。 Notes: This article was accessed through an online service subscribed to by the Houston public library, rather than from the link given here.
- ^ Love, John F. (1986, rev. 1995). McDonald's: Behind the Arches. Bantam Books. ISBN 978-0553347593.
- ^ Meyer, Adolphe (1898). Eggs, and how to use them. New York: Published by Author. pp. 43. Notes: This reference hasn't been directly verified, but instead comes by way of the online edition of the Oxford English Dictionary, accessed February 19, 2007. There were multiple printings of Meyer's book; the Cornell University library catalog lists one copy they have as published by Caterer Publishing, 3rd edition. Many cookbooks are modified when reprinted, some adding recipes. It is possible that the OED references a reprint and that the recipe isn't in the original.
- ^ Felch, William Farrand; Atwell, George C.; Arms, H. Phelps et al., eds. (1900), “Unknown article title”, The Connecticut Magazine: An Illustrated Monthly (The Connecticut Magazine Co.) VI: 204 Notes: This reference hasn't been directly verified, but was accessed through the snippet view of Google Books' digitized copy.
- ^ Rorer, Sarah Tyson (c1907). Many Ways for Cooking Eggs. Philadelphia: Arnold & Company. pp. 46 2007年2月19日閲覧。. Notes: This is a troublesome reference in that the date and page reference comes from an online OED reference, accessed February 19, 2007. The Project Gutenberg copy of the book does contain a recipe for eggs Benedict, but doesn't list which printing was the source for their copy. Rorer's book had its first printing in 1907, a second in 1912 — both by Arnold and Company — and third by Kessinger Publishing in 2004.
- ^ The Council for Jewish Women (1914). “Entrees”. The Neighborhood Cook Book (2nd edition ed.). Portland, Oregon: Bushong & Co. pp. 62 2007年2月19日閲覧。.
- ^ Farmer, Fannie Merritt (1918). “Eggs”. The Boston Cooking-School Cook Book. Boston: Little, Brown and Company 2007年2月19日閲覧。. Notes: There were many printings of this cookbook. The original 1896 printing did not contain a recipe for eggs Benedict.
- ^ Hirtzler, Vincent (c1919). “Menu for February 3”. The Hotel St. Francis Cook Book. Chicago: The Hotel Monthly Press. pp. 34 2007年2月19日閲覧。.
- ^ “Advertisement for Haill Hayden's Hollandaise”, The New York Times: 24, (October 26, 1938)
- ^ Ranhofer, Charles (2004). The Epicurean Part Two. Whitefish, Montana: Kessinger Publishing. pp. 858. ISBN 1432625497. "Eggs à la Benedick — Cut some muffins in halves crosswise, … Cover the whole with Hollandaise sauce (No. 591)."
- ^ Ranhofer, Charles (1894). “Page 858”. The Epicurean. New York: Published by Author. pp. 858 2007年4月11日閲覧。.
[続きの解説]
「エッグベネディクト」の続きの解説一覧
- 1 エッグベネディクトとは
- 2 エッグベネディクトの概要
- 3 外部リンク
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