Oysters, stewed and chopped fine, 12,

Eggs, 6,

Butter, 3 tablespoons,

Milk, 1 cup,

Salt and pepper.

Chop the oysters fine; beat the yolks and whites of the eggs separately. Heat the butter while mixing the omelette. Stir the milk into a deep dish with the beaten yolks of the eggs. Season with salt and pepper, and next add the chopped oysters, beating hard as you gradually add them.

Pour in the melted butter, and lastly stir in the whites lightly. Melt some more butter in a skillet, pour the omelette mixture into it, and leave over the fire until the omelette is set.

Fold it over, place on a dish, and serve hot.