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Omelette, Tiflis

Carefully crack eight fresh eggs in a bowl, add half gill milk, two tablespoons Russian caviar and two saltspoons each slat and white pepper. Sharply beat up with a fork for two minutes. Heat one tablespoons butter in a frying pan, drop in the eggs, stir with a fork for two minutes, let rest for a minute; fold up the opposite sides to join in the centre, let rest for half a minute, then turn upon a hot dish and serve.