Put half a dozen oysters into a saucepan with their liquor to scald; take them out, drain and cut them into quarters. Meanwhile put the yolks of three eggs into a basin, beat them to a cream, add one teaspoonful of finely-chopped parsley, salt and pepper to taste, one tablespoonful of milk, and lastly, the oysters. Beat the whites of three eggs to a stiff froth and stir them in, together with a tablespoonful of melted butter. Put one and one-half ounces of butter into a fryingpan and when it has melted pour in the contents of the basin and hold the pan over the fire until the omelet has set. Give the pan a vigorous shake, loose the omelet from the bottom with a knife, hold the pan in front of the fire for a few minutes to let the upper part set, then fold it over, place it carefully on a dish, and serve hot.