Omelet with Oysters

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About


Break eight or ten eggs in a basin, whip them up well, add a gill of cream, a tablespoonful of sweet butter, a spoonful of chopped parsley, pepper and salt to taste; beat it again very light, then stir in a pint of chopped oysters, and when the butter is hot put in the omelet. When the eggs have partly set, roll the omelet in form of a cushion, which you can do by using the tin slice. Brown delicately, and serve with a little melted butter or some sauce you prefer.

Grated Parmesan cheese is very fine in place of the chopped oysters; also, ham, in the above omelet, is an acceptable addition.