Post by April B. on Feb 11, 2003 13:54:55 GMT -6
Oyster Omelet, Delaware
1doz. oysters
4 eggs
1/2 teaspoon salt
1/2 teaspoon minced parsley
2 tablespoons butter
1/4 teaspoons onion juice
Drain oysters and chop fine. Melt one half of the butter, add the parsley and onion juice and fry the oysters gently in this for 5 or 6 minutes. Beat the egg yolks, add the salt and the egg whites, stiffly beaten. Melt the other half of the butter, add the eggs, to the frying pan. When done, pour over it the oyster mixture and fold over. Serve hot with Dutch sauce or plain with watercress.
1doz. oysters
4 eggs
1/2 teaspoon salt
1/2 teaspoon minced parsley
2 tablespoons butter
1/4 teaspoons onion juice
Drain oysters and chop fine. Melt one half of the butter, add the parsley and onion juice and fry the oysters gently in this for 5 or 6 minutes. Beat the egg yolks, add the salt and the egg whites, stiffly beaten. Melt the other half of the butter, add the eggs, to the frying pan. When done, pour over it the oyster mixture and fold over. Serve hot with Dutch sauce or plain with watercress.