Omelette Rossini (Omelette with Foie Gras and Truffle)

Ingredients

• eggs
• 1 spoonful cooked foie gras
• as much truffle
• 1 small rectangle of foie gras
• 2 slices of truffle
• sauce Demi-glace with truffle essence

Instructions

1. Season and beat the eggs.
2. Add a spoonful of cooked foie gras and as much truffle, both cut in small dice.
3. Make the omelette.
4. Set the small rectangle of warmed foie gras on the omelette, with a slice of truffle at each end, along its length.
5. Surround with a ribbon of sauce Demi-glace with truffle essence.