Oyster Omelet (Omelette aux Huitres) a la Poulette

Ingredients

• one quart of oysters
• a tablespoon butter
• one heaping tablespoon flour
• one cup of the oyster broth
• juice of half a lemon
• cayenne pepper
• and salt
• yolks of two eggs
• four tablespoons cream
• three eggs
• Garnish with parsley

Method

1. 1

   Put oysters on the stove in their broth with pepper and salt, and let come to a boil.

2. 2

   In a pan, melt butter, add flour, oyster broth, lemon juice, cayenne, and salt.

3. 3

   Stir until creamy, then add oysters and egg yolks mixed with cream.

4. 4

   Make an omelet with the eggs, adding cooked oysters before doubling.

5. 5

   Turn out on a hot platter and serve with oyster poulette sauce around.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 397. The excerpt below is the record exactly as published.

ster Omelet ( Omelette aux Huitres ) a la Poulette To an oyster omelet take one quart of oysters; put them on the stove in their own broth with some pepper and salt and let come to a boil (take care not to boil the oysters or they will become too hard). Put a tablespoon butter in a pan; then add one heaping tablespoon flour, one cup of the oyster broth, juice of half a lemon (if not too large), cayenne pepper, and salt. Stir until it be¬ comes creamy, then add the oysters, then yolks of two eggs mixed with four tablespoons cream; shake the pan until the sauce begins to get thick. Make the omelet from three eggs [see re¬ cipe: French Omelet]. When it gets ready to double put in the centre of the omelet about six to eight cooked oysters taken from the sauce; then double the omelet carefully and let stand a second to settle. Turn out carefully on a hot platter and serve with the oyster poulette sauce around. Garnish with parsley

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