How to Make an Oyster Omelet

Ingredients

Instructions

Sprinkle 1/2 teaspoonful of salt over the chopped oysters and let them stand half an hour in their own liquor. Beat the eggs separately, the yolks to a smooth paste, the whites to a stiff froth. Add the stock to the yolk, pepper and salt to the taste, and then stir the whites in lightly. Put the butter in a hot frying-pan, when this is boiling hot, pour in the eggs and add the oysters. Do not stir, but with a broad bladed knife, lift, as the egg thickens the omelet from the pan to prevent its scorching.

In six minutes it will be done. Place a hot dish bottom upward over the omelet and dexterously turn the pan over so that the brown side of the omelet may be brought uppermost.