- Chop 2 shallots with a little parsley and cook in hot water.
- Add 2 tablespoonfuls of caviare and a teaspoonful 6 of lemon-juice; season to taste.
- Beat 4 eggs with 1 tablespoonful of 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.
serve at once.
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