A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
No. 2908
Truffle Omelet
Omelette aux Truffes
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Mince some cooked peeled truffles and put them in a sautoir to mingle with either allemande sauce (No. 407) or else half-glaze sauce (No. 413) with Madeira. Fill the inside of an omelet with these truffles and pour the sauce around.