Take twelve raw eggs, half a pint of rich cream; beat well together, add salt and pepper. Put the mixture in a flat saucepan well buttered, and scramble; then add three quarters of a pint of well-cooked tomato meat and three truffles hashed (not too fine). Dress on toast covered with pâté de foie gras. Serve very hot.
EGGS AU BEURRE NOIR
Poach or fry the number of eggs desired and place them on a flat dish. Pour over them enough brown butter sauce to well moisten them. (See page [291].)
SPANISH OMELET
Make a plain French omelet, using four eggs (see page [264]). Just before it is done place in the center a veal kidney, which has been well soaked, then cut into half-inch dice and sautéd until tender in a tablespoonful of butter. Do not cook the kidney too long or it will toughen.
Fold the omelet and turn it onto a dish. Pour around the omelet a tomato sauce (see page [285]). Spread over the top of the omelet a sweet green pepper, which has been boiled until tender and then cut into narrow strips.
The sauce, the kidney and the pepper should be prepared first, as the omelet must be served as soon as the eggs are cooked.