Friday, December 9, 2011

Omelette with Mushrooms

Choose a dozen small, even sized mushrooms; if they are canned, simply warm them in the essence in which they are preserved, and if they are fresh, peel them by dipping them, held by the stem, into boiling water for one moment, and heat them over the fire with half an ounce of butter and half a saltspoonful of salt put over them; prepare the omelette as above, and as soon as the edges begin to cook, place the mushrooms in the centre, and fold and serve like the omelette with herbs.

Omelette with Oysters

Blanch one dozen small Blue Point oysters, by bringing them just to a boil in their own liquor, seasoned with a dust of cayenne, a saltspoonful of salt, and a grate of nutmeg; mix an omelette as above, omitting the herbs, place it over the fire, and when it begins to cook at the edges, place the oysters, without any liquor, in its centre, and fold and serve it in the same manner as the omelette with herbs.

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