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Pepper and Salt (Blanch and beard the oysters)

Blanch and beard the oysters and cut each into four. Separate the yolks from the whites of the eggs, beat the yolks a little, and add the oysters and pepper and salt. Whip the whites to a stiff froth and stir lightly to the yolks. Put the mixture into the omelet-pan for two or three minutes over the fire, stirring all the time.