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1. Strain the liquor from the oysters and retain for the sauce.
2. Roughly chop the oysters and set aside.
3. To make the oyster filling.
4. Heat the butter in a 2-quart saucepan and stir in flour until smooth.
5. Cook, stirring constantly, for 1 minute.
6. Whisk in cream, oyster liquor, salt, and pepper.
7. Continue to gently and heat until thickened which takes 2 to 3 minutes.
8. Add the chopped oysters and simmer an additional 2 minutes and keep warm.
9. Whisk together eggs and chives.
10. Prepare 4 omelets, filling with the oyster sauce, and serve hot.
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