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Method
Place the eggs (still in their shells)
with the truffles in a sealed receptacle
in the fridge for 12 to 24 hours. An
hour or two before preparing the
omelette, break the eggs (2 per person)
into a salad bowl, salt, pepper and beat
without frothing. Cut the truffles into
pieces - slices or shavings according to
taste - add to the eggs and cover.
Put a little goose fat in a frying pan
and cook the omelette as usual.
In our region, people tend not to add
the truffles themselves to the omelette
but put them to one side using them to
stuff the roast fowl the following day.
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