Recipes > Eggs > Omelets > Oyster Omelets > Oyster Omelet

Oyster Omelet


  • 6 oysters
  • walnut of butter rolled in flour
  • salt
  • cayenne
  • 4 eggs
  • 1 tablespoonful of cream


Stew the oysters in their own liquor for five minutes; remove the oysters, and thicken the liquid with the butter; season with salt and cayenne; whisk this to a cream. Chop the oysters, and add them to the sauce; simmer until the sauce thickens. Beat up the eggs lightly, and add the cream; turn out into a hot pan, and fry a light gold color. Before folding the omelet entirely, place the oysters with part of the sauce within, and turn it over on a hot dish. The remainder of the sauce should be poured round it.


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Breakfast Dainties (1885).

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