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Truffle Omelet

Wash well three or four large truffles; put them into a saucepan with sufficient white wine or champagne to cover them nearly or quite and boil for ten minutes with the lid on the pan. Remove the saucepan to the side of the fire and keep the truffles warm in the stock for half an hour or so. Take them out, peel and chop them up very fine. Beat four eggs in a basin, add a little chopped parsley, salt and pepper, turn the omelet into a fryingpan with about one and one-half ounces of butter made hot, and cook until it is yellow. Put a portion or the whole of the cooked truffles with a little of the liquor they were stewed in, in the center of the omelet, fold it over, place it on a dish, and serve without delay.