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Weekend cooking
Jul. 23rd, 2022 11:40 amOyster Omelet
—Stew six oysters in their own liquor for five minutes; remove the oysters, and thicken the liquid with a walnut of butter rolled in flour; season with salt and cayenne; whisk this to a cream. Chop the oysters, and add them to the sauce; simmer until the sauce thickens. Beat up four eggs lightly, and add a tablespoonful of cream; turn out into a hot pan, and fry a light gold color. Before folding the omelet entirely, place the oysters with part of the sauce within, and turn it over on a hot dish. The remainder of the sauce should be poured round it.
From Breakfast Dainties by Thomas J. Murrey (1885)
It's fascinating for me to see how different dishes with similar names can be. I love Chinese oyster omelette as a dinner dish, so I'm surprised to see it as a breakfast item before realizing that it's a case of same name only.
—Stew six oysters in their own liquor for five minutes; remove the oysters, and thicken the liquid with a walnut of butter rolled in flour; season with salt and cayenne; whisk this to a cream. Chop the oysters, and add them to the sauce; simmer until the sauce thickens. Beat up four eggs lightly, and add a tablespoonful of cream; turn out into a hot pan, and fry a light gold color. Before folding the omelet entirely, place the oysters with part of the sauce within, and turn it over on a hot dish. The remainder of the sauce should be poured round it.
From Breakfast Dainties by Thomas J. Murrey (1885)
It's fascinating for me to see how different dishes with similar names can be. I love Chinese oyster omelette as a dinner dish, so I'm surprised to see it as a breakfast item before realizing that it's a case of same name only.
