Home › The Principles of Cookery › Oysters, Omelet Souffle Of

Oysters, Omelet Souffle Of

Beat the whites of four eggs to a stiff froth. Beat the yolks with four table-spoonfuls of milk and a little pepper and salt, and stir lightly into the whites. Take twelve oysters, cut them into small pieces, add them to the mixture, and pour the whole into an omelet-pan, in which a piece of butter has been already melted. The pan must be very hot. Cook for several minutes without stirring, but slip a knife round the edges to make sure it is not burning. When the centre is set, place the pan in the oven long enough to stiffen but not brown the top. Then fold, and serve quickly.