Oyster Omelet

Ingredients

• 3 eggs
• 18 oysters
• Lemon-juice
• 2 oz. butter
• Cayenne pepper
• Salt

Method

1. 1

   Beat the eggs very lightly.

2. 2

   Beard the oysters; stir them into the beaten eggs, and season highly with Cayenne, salt, and lemon-juice.

3. 3

   Melt the butter in a clean omelet-pan, skim away all froth, and pour in the egg mixture before the butter becomes coloured.

4. 4

   Hold the handle, and keep the pan moving over the fire until the omelet mixture looks of the consistency of thick cream; let the pan then rest over the fire for about a minute.

5. 5

   Swiftly slide a broad pliable knife or a slice under one half, and fold it over the other half to form an oval.

6. 6

   Trim the edges neatly, and tilt the pan, so that the lower side of the omelet may become of a golden-brown colour; it will then be ready.

7. 7

   Reverse the pan over a hot dish, and serve quickly with the brown side uppermost.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 41. The excerpt below is the record exactly as published.

OYSTER OMELET — FISH PIE. 75 and serve salad sauce separately. This is a nice cold lunch or supper dish. When soles are not in season, haddocks or any other white fish may be used, all the bones being care- fully removed. 3 eggs. 18 oysters. Lemon-juice. OYSTER OMELET. 2 oz. butter. Cayenne pepper. Salt

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