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Omelette With Oysters


Drain, wash, and drain again twenty-five oysters. Throw them into a hot 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 pinch of red pepper. Make a six-egg omelette, turn it onto a heated dish, arrange the oysters around the omelette, pour over the cream sauce, and send to the table.

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