No. 1125. _Omelette aux Huîtres._

Put half a pint of good oyster sauce (No. 69) in a stewpan, let it be

well seasoned, reduce it one third, add twelve or sixteen blanched

oysters, let boil up, then stir in a liaison of one yolk of egg mixed

with a tablespoonful of cream; do not let it boil; when it thickens

have an omelette as in the last; pour the sauce over, glaze, and serve.