Omelette au Thon

Instructions

1. Take, for 6 persons, the roes of 2 carp; [Footnote: An American writer says he has followed this recipe, substituting pike, shad, &c., in the place of carp, and can recommend all these also, with a quiet conscience.
2. Any fish, indeed, may be used with success.] bleach them, by putting them, for 5 minutes, in boiling water slightly salted.
3. Take a piece of fresh tunny about the size of a hen's egg, to which add a small shalot already chopped; hash up together the roe and the tunny, so as to mix them well, and throw the whole into a saucepan, with a sufficient quantity of very good butter: whip it up until the butter is melted! This constitutes the specialty of the omelet.
4. Take a second piece of butter, _à discrétion_, mix it with parsley and herbs, place it in a long-shaped dish destined to receive the omelet;
5. squeeze the juice of a lemon over it, and place it on hot embers.
6. Beat up 12 eggs (the fresher the better); throw up the sauté of roe and tunny, stirring it so as to mix all well together;
7. then make your omelet in the usual manner, endeavouring to turn it out long, thick, and soft.
8. Spread it carefully on the dish prepared for it, and serve at once.
9. This dish ought to be reserved for recherché déjeûners, or for assemblies where amateurs meet who know how to eat well; washed down with a good old wine, it will work wonders.