Omelette Rossini

Ingredients

• eggs
• 1 tablespoon cooked foie gras
• 1 tablespoon truffle
• 1 small rectangle foie gras
• 1 slice truffle
• demi-glace (reduced brown stock sauce)

Instructions

1. Beat the eggs with seasoning. Fold in the diced cooked foie gras and diced truffle.
2. Cook the omelette in the usual manner. When set, arrange a small warmed rectangle of foie gras down the center, and place a thin slice of truffle at each end, running lengthwise along the omelette.
3. Finish by encircling the omelette with a thin line of demi-glace (reduced brown stock sauce) infused with truffle essence.