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Oyster Flitters.
Drain the liquor from the oysters, and to 1 tea-cupful add the same quantity of milk, 3 eggs, pinch of salt, and flour enough for a thin batter. Chop the oysters and stir them in the butter, and fry in half butter and lard rather hot, and send quickly to the table.
Oyster Omelet. —Twelve large oysters, 6 eggs, 1 cup of milk, 1 tea spoonful of butter, salt and pepper, and parsley, if agreeable; chop the oysters. Beat the whites and yolks of the eggs separately, as for cake. Heat 3 table-spoonfuls of butter, pour the milk, yolks of eggs, oysters and seasoning in a dish and mix, and add the whites of eggs and 1 spoonful of melted butter, with as little stirring as possible, then cook to an appetizing brown, turning the omelet carefully.
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