Oyster Omelet

Ingredients

• 6 large oysters
• 1 teaspoonful Plasmon stock, No. 2, page 17
• 1 oz. butter
• 3 eggs
• salt and pepper

Method

1. 1

   Cook the oysters in their own liquor, drain them and remove the beards, and cut into small dice; beat up the eggs, and add the Plasmon stock; season to taste with salt and pepper; then add the oysters.

2. 2

   Melt the butter in an omelet-pan, pour in the egg mixture and stir over a quick fire till the eggs begin to set.

3. 3

   Fold over and shape neatly, allow the omelet to take colour, and turn out into a hot dish.

As published

This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 7. The excerpt below is the record exactly as published.

OYSTER OMELET. — Ingredients: 6 large oysters; 1 teaspoonful Plasmon stock, No. 2, page 17; 1 oz. butter ; 3 eggs ; salt and pepper

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