Egg Dressing from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
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....
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Ingredients
- 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
- Pepper
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