517—Omelet à la Rossini

Add to the beaten and seasoned eggs one dessertspoonful of cooked foie gras and as much truffle, cut into small dice. Having dished the omelet, place in the middle thereof a small rectangular piece of heated foie gras, and two slices of truffle on either side of the latter. Surround it with a thread of half-glaze flavoured with truffle essence.