Oyster Omelette

Ingredients

• one dozen oysters
• butter
• a little pepper
• salt
• a little cream
• small pieces of toasted bread

Method

1. 1

   Clean the oysters and put three-quarters of them in a saucepan with butter and a little of their liquor.

2. 2

   Add pepper and do not overcook.

3. 3

   Beat the remaining oysters with salt, add cream, and pour into a frying pan with melted butter.

4. 4

   Once cooked, place the omelette in a hollow and arrange the other oysters around it, pouring their liquor over and decorating with toasted bread.

5. 5

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 82. The excerpt below is the record exactly as published.

Oyster Omelette.— The great writer of historical novels, Alexandre Dumas, was almost as famous for his omelettes as he was for his literary works. The GAS COOKERY BOOK. I49 late Clement Scott, calling upon him one day in Paris, was received by the great writer seated by the fireside cooking omelettes. Perhaps the most famous is the Omelette aux Huitres,” or oyster omelette, the recipe or which is here given. * Take one dozen oysters, and after well cleaning them on® b>’ °ne’ put threequarters of them into a saucepan with butter, and wetting them with a little of their own liquor; add also a little pepper. Take care not to cook this portion of the oysters too much. rhnZ|br 1 S‘X %gS and season them with salt and whhThf ^ Ph , Be,at f!l8'htly the remaining oysters • f SSs> “dd a little cream, and put the mixture n the frying-pan after melting a little butter in it. When the omelette is cooked, place it in the hollow ro„n d Sfh 3nd t,aklng’ the other oysters arrange them round the omelette, pouring their liquor over and -vcorating with small pieces of toasted bread

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