Oyster Omelet

Ingredients

• one dozen finely chopped oysters
• 4 eggs
• 1 tablespoon butter
• Salt and red pepper
• Salt and red pepper

Method

1. 1

   Make the same as the corn omelet, substituting one dozen finely chopped oysters for the corn.

Nutrition per serving

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 48. The excerpt below is the record exactly as published.

OYSTER OMELET Make the same as the corn omelet, substituting one dozen finely chopped oysters for the corn. CODFISH OMELET 1 cup shredded codfish Dash of red pepper 2 eggs Vi tablespoon butter 1 cup milk 1/2 tablespoon flour Cover the codfish with cold water; cook half an hour in a closely covered pan; strain through a colander and return to the pan. Beat the eggs, separately and then together with the milk; add the red pepper and pour over the codfish. Rub the butter and flour together; stir it into the fish and egg; cook gently until it thickens and serve at once. CHEESE OMELET 4 eggs V4 pound cheese or less 4 tablespoons milk Red pepper and salt 1 tablespoon butter Beat the whites and yolks of the eggs separately; stir them to- gether; then add the milk. Place the butter in a frying-pan over the fire, and when it is hot pour the mixture in, sprinkling it with salt and red pepper

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