- 2 shallots
- 2 tablespoonfuls of caviare
- 1 teaspoonful of lemon-juice
- 4 eggs
- 1 tablespoonful of cream
- salt and pepper
Chop shallots with a little parsley and cook in hot water.
Add caviare and lemon-juice; season to taste.
Beat eggs with cream, salt and pepper, and fry in an omelet-pan with hot butter until done.
Put the mixture in the centre; turn in the ends and serve at once.
365 Foreign Dishes (1908).
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