Thursday, 27 December 2007
OMELET WITH OYSTERS
Drain, wash, and drain again twenty-five oysters. Throw them into ahot saucepan and shake until the gills curl. Rub together two level
tablespoonfuls of flour and two of butter. Drain the oysters, put the
liquor into a half-pint cup, add sufficient milk to fill the cup. Add
this to the butter and flour. When boiling, add the oysters, a level
teaspoonful of salt and a dash of red pepper. Make a six-egg omelet,
turn it onto a heated dish, arrange the oysters around the omelet,
pour over the cream sauce, and send to the table.
posted by kanx1976 at
06:08
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