Oyster Omelet

Ingredients

• Twelve oysters
• six eggs
• one cup of milk
• one tablespoonful of butter
• chopped parsley
• salt
• pepper

Method

1. 1

   Chop the oysters very fine; beat the yolks and whites of the eggs separately.

2. 2

   Stir the milk into a deep dish with the yolks and seasoning.

3. 3

   Add the chopped oysters, heating them well as you add gradually.

4. 4

   Pour in melted butter, and whip in the whites lightly.

5. 5

   Heat butter in the pan, pour in the mixture, and do not stir.

6. 6

   When it begins to stiffen, slip a knife around the sides and under the omelet.

7. 7

   When the center is set and the bottom brown, turn out into a hot dish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 508. The excerpt below is the record exactly as published.

OYSTER OMELET. Twelve oysters, if large, double the number, if small ; six eggs, one cup of milk, one tablespoonful of butter, chopped parsley, salt and pep- per. Chop the oysters very fine ; beat the yolks and whites of the eggs separately, as for nice cake, the whites until it stands in a heap. Put three tablespoonfuls of butter in a frying-pan, and heat while you are mixing the omelet. Stir- the milk into a deep dish, with the yolks and seasoning. Next add the chopped oysters, heating them well as you add gradually. When thoroughly mixed, pour in melted butter, and finally whip in the whites as lightly as possible. Have the butter in the pan very hot, and pour in the mixture. Do not stir it, but when it begins to stiffen slip a, broad-bladed knife around the sides, and cau- tiously under the omelet, that the butter may reach every part. As soon as the center is fairly set, and the bottom brown, turn out into a 4. CLAMS ON THE HALF SHELL. 5. OYSTER FRITTERS. 1. SHRIMPS. 2. LOBSTER. 3. CRAB. 6. ROAST OYSTERS ON THE HALF SHELL. 7. FRIED OYSTERS ON TOAST. OYSTERS. 617 hot dish. Lay the dish bottom upward over the frying-pan, which must be turned upside down dexterously. This brings the brown side of the omelet uppermost. This is a delicious breakfast or supper omelet. OYSTER PATTIES. Line some small patty pans with fine puff paste rolled thin, and to preserve their form when baked put a bit of bread in each, lay on the cover, trim the edges and place the patties in a brisk oven. Drain the oysters, put them in a saucepan, throw in a teaspoonful of flour with an ounce of butter, salt and spice to suit; stir the whole over a gentle fire two or three minutes, adding by slow degrees three spoonfuls of cream ; then pour in the liquor of the oysters and let all boil for ten minutes. Raise the covers of the patties, take out the bread, fill them with oysters and sauce, replace the covers and serve hot. OYSTER LOAF. Cut a round piece, five inches across, from the top of a nicely baked round loaf of bread ; remove the crumbs, leaving the crust half an inch thick ; make a rich oyster stew and put it in the loaf in layers, sprinkled with bread crumbs; place the cover over the top, cover the loaf with the beaten yolk of an egg and put it in the oven to glaze. Serve very hot. PICKLED OYSTERS. Place the oysters in a saucepan, let them simmer in their own liquor for about ten minutes very gently. Take them out one by one, place them in a jar, cover them and when cold add a pickle made as follows : Measure the oyster liquor, add to it the same quantity of vinegar, one blade of pounded mace, one strip of lemon peel and cloves and boil five minutes. When cold pour over the oysters and tie them down very closely. CANNED PICKLED OYSTERS One hundred large oysters, one pint white wine vinegar, one dozen blades of mace, two dozen whole cloves, two dozen whole black pep- pers, one large red pepper

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