Eight oysters chopped fine,
A wine glassful of flour,
A little milk,
Pepper and salt to the taste.
Beat the eggs very light, add the oysters and the flour, which must be mixed to a paste with a little milk; pepper and salt to the taste. Fry it in hot butter, but do not turn it; as soon as it is done slip it on a dish and serve it hot.
The above is the usual mode of preparing oyster omelette; but the better way is to put your oysters in a stew pan, set them over the fire, and the moment they begin to boil take them out, drain them and dry them in a napkin. They are not so watery when prepared in this manner, and consequently will not dilute the beaten egg as much as the former mode. When they are cold mince them and proceed as above.