Oyster Omelet

Ingredients

• Oysters
• a piece of butter
• a pinch of flour
• cream
• salt
• pepper
• nutmeg
• the least bit of cayenne
• yolk of an egg
• juice of half a lemon
• plain omelet

Method

1. 1

   Parboil some oysters in their own liquor, remove the beards, cut each oyster in four or six pieces; melt a piece of butter in a saucepan, add to it a pinch of flour, the liquor of the oysters; a little cream, salt, pepper, nutmeg, the least bit of cayenne, and some finely-minced parsley; put in the oysters, and toss them in this sauce just long enough to make them quite hot; stir into this off the fire the yolk of an egg beaten up with juice of half a lemon, and strained.

2. 2

   Insert this in the fold of a plain omelet, or serve it round the omelet.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 72. The excerpt below is the record exactly as published.

pepper and salt to taste, savory or plain omelet. Take a little tomato sauce, add to it a little potato flour dissolved in water, then put it into a saucepan with a piece of butter, and pepper and salt to taste. When quite hot and thickened tuin it out on a dish, and on it place a savory or a plain omelet. ‘There must not be tco much sauce on the dish. 417. Omelet (Mushroom)-—Ingredients—Button mushrooms, white or brown sauce. (See Sauces). Parboil a small quantity of button mushrooms, slice them small, and stew them just long enough to cook them in a small quantity of either white or brown sauce; then use as in preced- ing recipe. 418. Omelet (Fish) —Ingredients—3 eggs, remnants of cold fish, minced parsley, pepper and salt to taste. Beat up three eggs witha quantity equal in bulk to one egg of the remnants of any cold fish (salmon or turbot), finely shredded with a fork, a pinch of minced parsley, pepper and sait to taste. 419. Omeiet (Gyster)—lIngredients—Oysters, butter, pinch of flour, cream, sa't, pepper, nutmeg, least bit of cayenne, finely minced parsley, yolk of an egg, juice of 14 a lemon, plain omelet. Parboil some oysters in their own liquor, remove the beards, cut each oyster in four or six pieces; melt a piece of butter in a saucepan, add to it a pinch of flour, the liquor of the oysters ; a little cream, salt, pepper, nutmeg, the least bit of cayenne, and some finely-minced parsley; put in the oysters, and toss them in this sauce just long enough to make them quite hot ; stir into this off the fire the yolk of an egg beaten up with juice of half a lemon

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