Oyster Omelette

Ingredients

• Oysters, stewed and chopped fine, 12,
• Eggs, 6,
• Butter, 3 tablespoons,
• Milk, 1 cup,
• Salt and pepper.

Method

1. 1

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

2. 2

   Heat the butter while mixing the omelette.

3. 3

   Stir the milk into a deep dish with the beaten yolks of the eggs.

4. 4

   Season with salt and pepper, and next add the chopped oysters, beating hard as you gradually add them.

5. 5

   Pour in the melted butter, and lastly stir in the whites lightly.

6. 6

   Melt some more butter in a skillet, pour the omelette mixture into it, and leave over the fire until the omelette is set.

7. 7

   Fold it over, place on a dish, and serve hot.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 46. The excerpt below is the record exactly as published.

OYSTER OMELETTE Oysters, stewed and chopped fine, 12, Eggs, 6, Butter, 3 tablespoons, Milk, 1 cup, Salt and pepper.

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