OMELET WITH TOMATO SAUCE
Make a plain omelet with six eggs. Pour over a half pint of tomato
sauce, and send to the table.
OMELET WITH OYSTERS
Drain, wash, and drain again twenty-five oysters. Throw them into a
hot saucepan and shake until the gills curl. Rub together two level
tablespoonfuls of flour and two of butter. Drain the oysters, put the
liquor into a half-pint cup, add sufficient milk to fill the cup.
Add this to the butter and flour. When boiling, add the oysters, a level
teaspoonful of salt and a dash of red pepper. Make a six-egg omelet,
turn it onto a heated dish, arrange the oysters around the omelet,
pour over the cream sauce, and send to the table.
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