Name: Oyster Omelet
Cuisine: American
Ingredients: 1 dozen oysters in their own liquor; 10 eggs; 1 plain omelet; 1 teaspoonful of chopped parsley; 1 few spoonfuls in the centre of the omelet before folding

Original Recipe

Parboil a dozen oysters in their own liquor, skim them out and let them cool; add them to the beaten eggs, either whole or minced. Cook the same as a plain omelet. Thicken the liquid with butter rolled in flour; season with salt, cayenne pepper and a teaspoonful of chopped parsley. Chop up the oysters and add to the sauce. Put a few spoonfuls in the centre of the omelet before folding; when dished, pour the remainder of the sauce around it.

1 dozen oysters in their own liquor
10 eggs
1 plain omelet
1 teaspoonful of chopped parsley
1 few spoonfuls in the centre of the omelet before folding

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1

Parboil a dozen oysters in their own liquor, skim them out and let them cool; add them to the beaten eggs, either whole or minced.
2

Cook the same as a plain omelet.
3

Thicken the liquid with butter rolled in flour; season with salt, cayenne pepper and a teaspoonful of chopped parsley.
4

Chop up the oysters and add to the sauce.
5

Put a few spoonfuls in the centre of the omelet before folding; when dished, pour the remainder of the sauce around it.

Original Recipe

Ingredients

Instructions