Oyster Omelet

Ingredients

• one cup oysters
• two tablespoons butter
• two tablespoons flour
• one-fourth teaspoon salt
• a few grains of pepper
• enough milk to make one cup liquid

Method

1. 1

   Prepare a plain omelet.

2. 2

   Clean oysters and cook until plump; drain and reserve liquor.

3. 3

   Spread oysters on omelet just before folding.

4. 4

   Melt butter, add flour, salt, and pepper.

5. 5

   Pour in oyster liquor and milk to make sauce.

6. 6

   Pour sauce around omelet.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 7. The excerpt below is the record exactly as published.

Oyster Omelet Prepare a Plain Omelet. Clean one cup oysters, and cook until plump ; drain and re- serve liquor. Spread oysters on omelet just before folding. Melt two tablespoons butter; add two tablespoons flour, one-fourth teaspoon salt, and a few grains of pepper. Pour on grad- ually oyster liquor and enough milk to make one cup liquid

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