Egg Dressing

Farcis aux Oeufs

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Hard-Boiled Eggs
  • A Cupful of Bread, Wet and Squeezed Thoroughly
  • A Chopped


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 des