Oeufs Sardou
an aristocratic cousin to Eggs Benedict

8 artichokes
16 anchovy filets
8 poached eggs
1/2 c. chopped cooked ham
1 Tbsp glace de viande or meat glaze (demiglace)
4 slices truffle
1 cup Antoine's Hollandaise Sauce (see recipe below)

Cook artichokes in salted boiling water until tender. Remove petals and choke. Reserve bottoms. Place bottoms in a baking pan; place 2 anchovy filets on each. Run under low broiler flame to keep warm. Have poached eggs ready and warm on the side. Have the Hollandaise at hand, kept lukewarm. Now assemble:
On each artichoke, over the anchovy filets, place a poached egg. Cover with Hollandaise. Sprinkle chopped ham over, and add a few drops of glace de viande over ham and sauce. Place one slice truffle on the very top. Serve immediately.

Antoine's Hollandaise Sauce

1 c. clarified butter
2 tbsp tarragon vinegar
1 tbsp water
1 tbsp minced onion
3 peppercorns
4 egg yolks
juice of 1/4 lemon

In saucepan, place vinegar, water, onion and peppercorns. Cook over very low heat to reduce liquid to one teaspoon. Remove peppercorns and cool. Add egg yolks, beating slightly. Gradually add melted butter, beating constantly. Add lemon juice. Serve immediately