|
|
Egg Omelet with Oysters.
An egg omelet with oysters may be a-new dish to some cooks, but I can assure them that it will be a favorite, if the family like oysters. Stew a dozen oysters in their own liquor, if possible, if not, use a very little water; roll 2 or 3 lumps of butter the size of butternuts in flour, and put in and let it come to a boil; salt it well, and add black or cayenne pepper to suit your taste. Take out the oysters and chop them, and, if necessary to make them thick, add a little flour; then put the oysters in again and set the-saucepan in which they are back on the stove while the eggs are being fried. Beat 6 to 10 eggs until very light, and add to them 2 table-spoonfuls of cream, or rich milk; fry in a well-buttered frying-pan. When done remove to a hot platter or deep plate and pour the oyster sauce over it.
|
|
|
|
|
|
