Omelet with Caviare a la Stoekel

Dilute some caviare gradually with cream bechamel (No. 411) and with it fill a chopped parsley omelet (No. 2903). Blanch a few cucumbers cut the shape of cloves of garlic, cook in white broth (No. 194a) and have them so that when done the liquid has fallen to a glaze; remoisten with sour cream sauce; place these cucumbers around the omelet.