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.
[518—OMELET WITH TRUFFLES]
Add to the omelet one tablespoonful of truffles, cut into dice. Make the omelet, dish it, and lay a row of fine slices of truffles upon it. Surround it with a thread of melted meat-glaze.
[191]
][519—HOT LAPWINGS’ AND PLOVERS’ EGGS]
Note.—In the chapter on hors-d’œuvres, where recipes were given which deal with lapwings’ eggs, I made a few remarks relative to their freshness, and indicated the procedure for boiling them soft and hard.
[520—SCRAMBLED LAPWINGS’ EGGS]
Proceed as for ordinary scrambled eggs, all the recipes given for the latter being perfectly applicable to lapwings’ eggs. They require, however, very great care in their preparation, and it should be borne in mind that one ordinary hen’s egg is equal to about three lapwings’ eggs.
[521—LAPWINGS’ EGGS A LA DANOISE]
Poach the eggs as directed in the recipe dealing with the process, and dish them up in tartlet-crusts garnished with a purée of smoked salmon.