Oyster Omelet

Photo by roboppy

Oyster Omelet...

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Oysters are sometimes regarded as a symbol of misery. Perhaps this is due to the fact that you can acquire hepatitis from eating raw oysters. (A business associate of ours did just that some years ago). So avoid the raw oysters, and perhaps try one of these recipes instead? Once again, no guarantees are offered. But, try to be certain of the source and quality of your oysters. Please verify that they are uncontaminated.

Six eggs, whites and yolks beaten separately; one tablespoonful of cream, one-half teaspoonful of salt, and dust of pepper; a dozen fine oysters broiled. Beat yolks well, adding the cream and corn-starch; stir in the stiffened whites lightly; have ready a teaspoonful of butter in a frying pan, hissing hot, but not browned. Pour in the omelet, and as soon as it sets at the edges, loosen with a knife and shake gently with a uniform motion from side to side, until the center is almost set. The oysters should have been broiled before you began the omelet. To do this, roll them in fine cracker dust, salted and peppered, broil quickly over a clear fire, transfer to a hot dish, put a bit of butter on each, cover, and keep hot while the omelet is cooking. When this is done, line one-half of it, as it lies on the pan, with the oysters, fold the other over dexterously, and reverse the frying pan quickly upon the heated dish in which it is to be served.