Egg Dressing

Farcis aux Oeufs

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Hard-Boiled Eggs
  • A Cupful of Bread, Wet and Squeezed Thoroughly
  • A Chopped Onion
  • ½ Square Inch of Ham
  • A Teaspoonful of Butter
  • ½ Teaspoonful of Sage
  • A Sprig Each of Thyme, Parsley and Bay Leaf
  • Salt and Pepper to Taste


Wet the bread and squeeze thoroughly. Chop the Eggs fine and mix with the bread. Mince the herbs and add. Season well with salt and pepper. Chop the onion and fry it in one tablespoonful of butter. As it browns add the bread, into which you have mixed the sifted sage, if desired. Add, as it fries, the half square inch of ham, minced very fine. Season again to taste, and let all fry about ten minutes. Take off the stove and stuff the fowl or fish, and proceed with the arrangement for baking. Egg Dressing is a very nice stuffing for fish, if Oysters cannot be had.