Omelet with Oysters and Pigs in Blankets

Ingredients

• six fresh eggs
• one salt-spoonful of salt
• half a one of white pepper
• one quart of freshly opened oysters
• twelve thin slices out of 1/2 lb. of bacon
• half a table-spoonful of butter

Method

1. 1

   Break six fresh eggs, season with one salt-spoonful of salt and half a one of white pepper; beat them for one minute.

2. 2

   Boil one quart of oysters for one minute, drain, and dry them.

3. 3

   Reserve twelve of the largest for the pigs in blankets.

4. 4

   Cook the cut oysters with one tablespoonful of butter, one salt-spoonful of salt, and half a one of pepper for two minutes.

5. 5

   Fry the eggs in a hot pan, cook half a minute, and fold.

6. 6

   Add the hot oysters in the center, fold the omelet, and serve with the pigs in blankets around it.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 122. The excerpt below is the record exactly as published.

Omelet with Oysters and “ Pigs in Blankets.” — Break in a bowl six fresh eggs, season them with one salt-spoonful of salt, half a one of white pepper ; beat them with a silver fork for one minute only. Take care to mix well the white and the yolk ; this is the way to prevent the omelet from being watery. Put one quart of freshly opened oysters in a small saucepan with their liquor, boil them only one minute, drain them, and dry them with a towel. Select one dozen of the largest ones and reserve them for the “ pigs in blankets.” Trim the others, remove the tendons, and cut them in three pieces. Put one table - spoonful of butter in a small saucepan. When melted put the cut oysters in it, with one salt- spoonful of salt and half a one of pepper. Cook two minutes, tossing them. Put over a very brisk fire a frying-pan with half a table-spoonful of butter. When hot, but not brown, pour the eggs in, and cook half a minute. With a fork bring towards you the first fold. Let the second 106 Omelet, Parsley EGGS Omelet, Tomato one form, and do the same thing. After the third fold the omelet is suffi- ciently done to receive the hot oysters. Strain them from their gravy, put them in the centre of the omelet from one end to the other, then slip the fork under the part of the omelet near you and fold the omelet. Put a hot platter at the opposite end and slip the omelet gently on it. Before making the omelet prepare the “ pigs in blankets.” Cut twelve thin slices out of x/z lb. of bacon

Cook this with the app: pantry check, scaling, and the assistant.