Make an omelette as for fines herbes, with the addition of two preserved
truffles chopped very fine, have also three middling-sized truffles cut
in slices, reduce half a pint of sauce demi-glace (No. 9) one third, add
a little sugar and the truffles, boil three minutes, have the omelette
fried in the pan, and when just ready to turn out upon the dish, put the
truffles in the centre, with some of the sauce, turn the flap over with
a spoon, turn on to your dish, glaze, and pour the remainder of the
sauce round.