Russian Omelet

2 shallots
parsley
2 tablespoons caviar
teaspoon lemon-juice
4 eggs
tablespoon of cream
salt & pepper
Butter

Chop shallots with a little parsley and cook in hot water.

Add 2 tablespoonfuls of caviare and a teaspoonful 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.

Place on a plate, turn in the ends and serve at once.

 

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