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Oysters, Omelet Of

Mince well a dozen fried oysters. Mix with them half a dozen well-beaten eggs; season the mixture with a small pinch of salt, a salt-spoonful of white pepper, and the eighth of a nutmeg, grated, and fry the omelet in the usual way (see OMELET). Or, beat half a dozen eggs lightly, and fry them in hot fat until they are delicately set. Put three table-spoonfuls of oyster sauce into the centre, fold the omelet over, and serve on a hot dish. Time, five or six minutes to fry the omelet. Sufficient for two or three persons. Probable cost, 2s. 6d.