Omelettes And Other Egg Dishes

Omelettes And Other Egg Dishes

Ingredients:
Eggs, butter, cream, truffles, velute sauce,
croutons.
Beat up six eggs, pass them through a sieve, and put them into a
saucepan with two ounces of butter and two tablespoonsful of cream.
Put the saucepan in a bain-marie, and stir so that the eqgs may not
adhere. Sautez some slices of truffle in butter, cover them with
Velute sauce (No. 2) and a glass of Marsala, and add them to the
eggs. Serve very hot with fried and glazed croutons. Instead of
truffles you can use asparagus tips, peas, or cooked ham.
No. 201. Uova al Pomidoro Ceggs and Tomatoes)