Omelet with Oysters
A historical recipe from Many Ways for Cooking Eggs, by S. T. Rorer.
A historical recipe
Many Ways for Cooking Eggs, by S. T. Rorer. Project Gutenberg eBook #6429.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Many Ways for Cooking Eggs, by S. T. Rorer. Digitised by Project Gutenberg, eBook #6429 (https://www.gutenberg.org/ebooks/6429). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Drain, wash, and drain again twenty-five oysters.
- Throw them into a hot saucepan and shake until the gills curl.
- Rub together two level tablespoonfuls of flour and two of butter.
- Drain the oysters, put the liquor into a half-pint cup, add sufficient milk to fill the cup.
- Add this to the butter and flour.
- When boiling, add the oysters, a level teaspoonful of salt and a dash of red pepper.
- Make a six-egg omelet, turn it onto a heated dish, arrange the oysters around the omelet, pour over the cream sauce, and send to the table.