Stuffings and Dressings

Des Farcies — Des Quenelles

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About
The creoles claim that Oysters, Eggs, Chestnuts or Truffles are the only elegant Dressings for poultry or game, and Oysters or Egg Stuffing for fish. The following are the methods of preparing these Dressings: