Omelet With Oysters A La Cannes Omelette Aux Huitres A La Cannes

Take four or five whole raw eggs, one and a half ounces of butter, three tablespoonfuls of strained oyster liquor, a dust of salt and cayenne pepper, a teaspoonful of finely-chopped raw green parsley and chopped eschalot; mix up altogether, then pour the mixture into an omelet pan in which one and a half ounces of butter have been melted; stir about till the contents begin to thicken, then put in the centre a ragout of oysters and turn into a half-moon shape. Turn out on a hot dish, and serve quite hot for breakfast, luncheon, or second course.

Ragout For Omelet With Oysters A La Cannes

Put one and a half dozen raw bearded oysters into a stewpan with one ounce of butter, a pinch of cayenne, the juice of a lemon, six or eight cooked button mushrooms, sliced, one tablespoonful of cream, two raw yolks of eggs that have been well mixed; warm and stir in a bain-marie till thick; mix in a little raw chopped parsley, and use.

Omelet With Oysters A La Catalan Omelette Aux Huitres A La Catalan

Prepare an omelet as for 'Omelet a la Francaise' (vol. i.), using the strained liquor from the oysters in place of the milk; fry in a steel omelet pan, and when about to turn over put inside one and a half dozen bearded oysters that have been mixed with part of the sauce as below. Turn out on a hot dish, and serve the remainder of the sauce round for breakfast, luncheon, or dinner while quite hot.

Sauce For Omelet With Oysters A La Catalan

Take a quarter-pint of oyster liquor and their beards, a wineglassful of white wine, one finely-chopped eschalot, a dust of coralline pepper; boil for about five minutes, then mix on to half an ounce of butter and one ounce of fine flour that have been fried without browning; stir on the fire till boiling, and add the juice of one lemon, a teaspoonful of warm glaze, a gill of cream; reboil, then tammy, just make hot, and then add the oysters, and use.

Omelet With French Beans - Omelette Aux Haricots Verts

Mix well together in a basin six whole eggs, three large tablespoonfuls of new milk, one and a half ounces of lean cooked ham or tongue, finely chopped, a dust of cayenne pepper, a little salt, and one ounce of fresh butter. Melt one and a half ounces of good butter in an omelet pan, pour in the prepared mixture and fry it for three minutes, stirring it that the mixture may be equally cooked. Cut up in small diamond shapes one pound of fresh French beans, boil them in the usual way, and when tender strain them from the water and put them into a stewpan with one ounce of warm butter, two ounces of lean cooked ham or tongue cut up in small diamond shapes, two tablespoonfuls of thick Tomato sauce (vol. i.); make these quite hot, put them into the omelet, and form it into a half-moon shape; then turn it out on to a hot dish, and serve for a luncheon or second-course dish. The above quantities would make an omelet sufficiently large for six or seven persons.