One of the most famous and delectable of breakfast or luncheon dishes in the restaurants of New Orleans is an egg dish called Eggs Hussarde, or à la Hussarde. The origin of this dish has, to my knowledge, never been recorded, but it is an American dish with obvious French overtones. It is made, for example, with a marchand de vin sauce and a hollandaise, both of which are classically French. The name derives from the word hussarde, which in English is hussar, a fifteenth-century horseman of the Hungarian light cavalry. The name is said to mean “eggs in a cavalier fashion.”
© 1987 Craig Claiborne estate. All rights reserved.