12 oysters, if large; double the number of small ones.
6 eggs.
1 cup milk.
1 tablespoonful butter.
Chopped parsley, salt, and pepper.
Chop the oysters very fine. Beat the yolks and whites of the eggs
separately as for nice cake—the white until it stands in a heap. Put
three tablespoonfuls of butter in a frying-pan, and heat while you are
mixing the omelet. Stir the milk into a deep dish with the yolk, and
season. Next put in the chopped oysters, beating vigorously as you add
them gradually. When they are thoroughly incorporated, pour in the
spoonful of melted butter; finally, whip in the whites lightly and with
as few strokes as possible. If the butter is hot, and it ought to be,
that the omelet may not stand uncooked, put the mixture into the pan.
_Do not stir it_, but when it begins to stiffen—“to set,” in culinary
phrase, slip a broad-bladed, round-pointed dinner-knife around the
sides, and cautiously under the omelet, that the butter may reach every
part. As soon as the centre is fairly “set,” turn out into a hot dish.
Lay the latter bottom upward over the frying-pan, which must be turned
upside-down dexterously. This brings the browned side of the omelet
uppermost. This omelet is delicious and easily made.