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Classic
Cook Books
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page 100
OMELET WITH OYSTERS
Break eight or ten eggs in a basin, whip them up well, add a gill of cream, a
tablespoonful of sweet butter, a spoonful of chopped parsley, pepper and salt to
taste; beat it again very light, then stir in a pint of chopped oysters, and
when the butter is hot put in the omelet. When the eggs have partly set, roll
the omelet in form of a cushion, which you can do by using the tin slice. Brown
delicately, and serve with a little melted butter or some sauce you prefer.
Grated Parmesan cheese is very fine in place of the chopped oysters; also, ham,
in the above omelet, is an acceptable addition.
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Classic
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