Oyster Omelet

Ingredients

• Beat 6 eggs very light
• 1/4 a cup of sweet cream
• 1 tablespoonful of butter
• 12 large oysters
• a few sprigs of parsley

Method

1. 1

   Beat 6 eggs very light, and to them add 1/4 a cup of sweet cream, salt and pepper to taste, and pour the mixture into a well greased frying-pan, with 1 tablespoonful of butter; chop fine 12 large oysters and a few sprigs of parsley; add this to the egg mixture; cook until done, then fold over and serve.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 5. The excerpt below is the record exactly as published.

tablespoonful of butter ; when it is hot add the potatoes. Turn them until they begin to brown. Have a border mould but- tered and heated hot; pack the potatoes tightly into it and put into the oven for 10 or \1 Febmaiy* 15 minutes. Broil the bacon quickly and when the potatoes are done turn out on a platter and put the bacon in the centre. 3. — Chicken Souffle. Make i cup of cream sauce and season with parsley chopped fine and a little onion juice. Stir into this yi cup of chopped chicken and yi cup of chopped mushrooms. When it is hot add the beaten yolks of 2 eggs. Cook one minute and put away to cool. When cool stir in the whites of the eggs well beaten. Bake 20 minutes in a buttered dish. 4* — Eggs Baked With Cheese. In a flat earthen dish melt i teaspoon ful of butter and let it run over the bottom of the dish. Cover with thin slices of cheese and dust with white pepper and a little salt. Break in carefully as many eggs as the dish will hold and place in a hot oven until the whites are set ; then serve at once. — From *^ Table Talk," Philadelphia. 5. — Sweetbreads a la Newburg. Heat I cup of cream, add i^^ cups of sweetbreads parboiled, cooled and cut in 18 Febmary^ cubes. Beat the yolks of 3 eggs ; add a scant j4 teaspoon ful of salt and a few grains of cayenne ; dilute with ^ of a cup of sherry, and stir into the cream. Stir until thickened slightly then serve at once. — From '* The Boston Cooking School Magazine.*' 6.— Salt Codfish in Egg Cups. Let salt codfish picked in bits (not shred- ded) stand over night or some hours in cold water, then drain and wring out all the water. To each ^ of a cup of fish add j4 a cup of cream or thin white sauce and a beaten egg. Turn into a buttered cup, egg stirrer or poacher, and cook standing in hot water until nearly firm. The water should not boil. Serve in the cup or turn out as de- sired. — From ** The Boston Cooking School Magazine." 7. — Tripe a la Lyonnaise. Cut 2 lbs. of tripe into thin strips. Put i tablespoonful of butter in a frying-pan ; when hot add a slice of onion and fry until a light brown. Then turn in the tripe, add a little salt and pepper. Cook gently until tender. Thicken the gravy with a little flour. 19 Febnuuy* 8. — Beef and Rice Croquettes. One pt. of cold chopped beef, i pt. of boiled rice, i teaspoon celery salt, }4 cup of chopped celery. Mix these together and add i beaten egg and enough cream sauce to mois- ten them. After this mixture is cold form into croquettes and fry in deep fat. 9. — Curried Mutton. Cut I lb. of cold cooked mutlon in slices. Brown 2 tablespoonfuls of chopped onion in 2 tablespoonfuls of butter, add 2 tablespoon- fuls of curry powder, and i saltspoonful of salt ; stir all well together over the fire. Add the slices of mutton and enough stock' to make the sauce of the consistency of rich cream. 10. — Columbus Eggs. Remove the shell from 6 hard-boiled eggs. Take a small slice off the end of each so it will stand upright. Make a cream sauce with I tablespoonful of butter and i table- spoonful of flour ; mix until smooth ; add i cup of cream or milk, dash of cayenne and pinch of salt. Stir until it boils and thickens. Stand the eggs on rounds of toasted bread. Pour the sauce around and serve. 20 9> February. II. — Chicken in Rolls. Take as many round baker's rolls as there are persons to serve. Cut a slice off the top and scoop out all the inside, leaving just the crust. Crumb the inside very fine, and fry in a little melted butter. Add to this i cup of cream sauce and as much chopped chicken as will fill the rolls. Season with cayenne and salt. Fill the rolls with this mixture and put I slice of hard-boiled egg on the top of each. Serve very hot. 12. — Dried Beef. Cut dried beef very thin ; cover with hot water to take out the salt ; throw this water away, and put the beef into a saucepan with boiling water ; let it simmer on the stove a few minutes ; add a little butter. Put the beef on slices of toast and pour a thin tomato sauce over them. 13. — Sweet Potato Boulettes and Bacon. Boil and mash the sweet potatoes ; add a little salt and jDepper and i tablespoonful of butter to each pt., mixing while hot. Mould into small round balls and fry in deep hot fat. Drain for a moment on brown paper. Then 21 Februdry* pile them neatly on a dish, and serve bacon cooked crisp around them. 14. — Valentine Toast. Cut bread into heart-shaped slices with a cutter ; toast a light brown and butter very slightly. Cut slices of calves* liver into }4 inch slices, cut with the heart-shaped cutter. Roll them in flour and salt slightly ; fry them in I tablespoonful of butter and a little onion juice ; serve i liver heart on each heart of toast ; thicken the gravy and pour around. 15. — Oyster Omelet. Beat 6 eggs very light, and to them add }4 a cup of sweet cream, salt and pepper to taste, and pour the mixture into a well greased frying-pan, with i tablespoonful of butter; chop fine 12 large oysters and a few sprigs of parsley

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