Burlington Vermont 1875

January 24th 1875

Oyster Omelet

Whisk six eggs to a stiff froth, then add by degrees a cup of cream or milk, beat them well together, season with pepper and salt to taste.  Have ready one dozen fine oysters, cut them in half.  Pour the eggs into a pan of hot butter, and drop the oysters over it as equally as possible.  Fry a light brown and serve at once.  It should never be turned.