Oyster Omelette

Ingredients

• one dozen large, fresh oysters
• six eggs
• an ounce and a half of butter
• a tablespoonful of rich, sweet cream
• half a teaspoonful of salt
• pepper in sufficient quantity

Method

1. 1

   Chop oysters and sprinkle with salt.

2. 2

   Beat eggs separately, mix yolks with cream, salt, and pepper, then fold in whites.

3. 3

   Melt butter in a pan, pour in egg mixture, add oysters, and cook without stirring.

4. 4

   Turn out onto a dish when done.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 151. The excerpt below is the record exactly as published.

Oyster Omelette Chop one dozen large, fresh oysters in small pieces, sprinkle half a teaspoonful of salt over them, and let them stand in their own liquor, in a cool place, for half an hour. Beat six eggs, the yolks and whites apart; the former to a smooth paste, the latter to a solid froth. Add to the yolks a tablespoonful of rich, sweet cream, pepper and salt in sufficient quantity, and then lightly stir in the whites. Put an ounce and a half of butter

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