Six eggs, whites and yolks beaten separately; 1 tablespoonful of cream, 1/2 teaspoonful of corn starch wet with the cream, a saltspoonful of salt and a dust of pepper; a dozen fine oysters broiled.

Beat yolks well, adding the cream and cornstarch; stir in the stiffened whites lightly; have ready a tablespoonful of butter in a frying-pan, hissing hot, but not browned. Pour in the omelet, and as soon as it sets at the edges, loosen with a knife and shake gently with a uniform motion from side to side, until the center is almost set. The oysters should have been broiled before you began the omelet. To do this, roll them in fine cracker-crust, salted and peppered, broil quickly over a clear fire, transfer to a hot dish, put a bit of butter on each, and cover and keep hot while the omelet is cooking. When this is done, line one-half of it, as it lies on the pan, with the oysters, fold the other over dexterously and reverse the frying-pan quickly upon the heated dish in which it is to be served.