Oyster Omelet Recipe

Make a plain omelet, beat six eggs until light, separately; add two

tablespoonfuls milk, one of flour, one-fifth teaspoonful baking powder,

put in flour and rub with milk, salt to taste. Fry in melted butter in a

hot skillet. Put in oven for a few minutes to brown on top. Turn out on

a good-sized meat dish, pour upon it the oyster sauce and serve at once,

hot.



Sauce.



Make the oyster sauce first. Take twenty-five large oysters, put them in

a saucepan over a moderate fire, and cook slowly until the gills are

curled. Drain, save the liquor, add enough milk to make a pint. Take a

tablespoonful flour and one of butter and cream them. Put the liquor in

a pan and when it begins to boil stir in the flour and butter. Stir

until boiling, add a teaspoonful salt and a dash of paprika. Stand in a

warm place until you make the omelet.

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