gluten-freenut-free
Oysters Omelet
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- six oysters
- one spoonful of cream sauce
- season well
- light cream around the omelet
Method
Parboil the oysters, add cream sauce and season well.
Make the omelet, and before turning it over onto a platter, place the oysters in the center.
Serve with light cream around the omelet.
Nutrition per serving
205Calories
18 gProtein
10 gCarbs
10 gFat
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 1. The excerpt below is the record exactly as published.
six oysters, add one spoonful of cream sauce and season well. Make the omelet, and before turning over on platter place the oysters in the center. Serve with light cream around the omelet
Cook this with the app: pantry check, scaling, and the assistant.