Note 102 — INDEX
Reading edition
No. 102. Fish and Oyster Omelet.—Use half a cup of cooked fish free from bones and skin, add to it a half cup of oysters, season and warm up together in cream and proceed as in fish omelet (No. 101;) serve hot.
Reading edition
No. 102. Fish and Oyster Omelet.—Use half a cup of cooked fish free from bones and skin, add to it a half cup of oysters, season and warm up together in cream and proceed as in fish omelet (No. 101;) serve hot.