Oyster Omelette

Directions

1. 1
   Allow for every six large oysters or twelve small ones, one egg.
2. 2
   Remove the hard part and mince the rest very fine.
3. 3
   Take the yolks of eight eggs and the whites of four; beat until very light, then mix in the oysters.
4. 4
   Season and beat up thoroughly.
5. 5
   Put into a skillet a gill of butter, let it melt.
6. 6
   When the butter boils, skim it and turn in the omelette.
7. 7
   Stir until stiffens; fry light brown.
8. 8
   When the underside is brown, turn onto a hot platter.
9. 9
   To brown the upper side, hold a red-hot shovel over it.