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Three Eggs (Piece of Shalot)

A piece of Shalot.

One ounce and a half of Butter.

Skin the tomato, cut it up into small pieces, with a piece of shalot chopped up. Take the eggs, beat the yolks and whites together; sauté the tomato and shalot in half the quantity of butter, season with pepper and salt and keep hot.

Put the remainder of the butter in an omelet-pan, when hot stir in the beaten eggs, previously seasoned, and proceed the same as for Savoury Omelet. When set, put the prepared tomatoes in the centre, fold over, turn out on a dish, and serve with a tablespoonful of tomato sauce round the omelet.