2 tablespoons caviar
Tablespoon of cream
Salt & pepper
Chop shallots with a little parsley and cook in hot water.
Add 2 tablespoonfuls of caviar 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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