6 oysters 1/2 C. milk Salt and pepper 2 tsp. butter 2 tsp. flour
Omelet: 2 eggs, separated Chopped parsley 2 T. cold water Pepper and salt
Melt butter in a saucepan; add flour and milk gradually, stir until thick. Cook until raw flavor of flour is gone. Season well and add chopped oysters. Keep hot while omelet is cooking.
Omelet: Beat egg whites until quite stiff. Beat yolks; add parsley and seasonings. Fold into beaten egg whites. Cook in greased omelet pan. Brown underneath, then brown top under broiler. Place oysters on omelet; fold over and serve. Garnish with parsley.