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Russian Omelet

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Chop 2 shallots with a little parsley and cook in hot water. Add 2 tablespoonfuls of caviare and a teaspoonful of lemon-juice; season to taste.

Beat 4 eggs with 1 tablespoonful of cream, salt and pepper, and fry in an omelet-pan with hot butter until done. Put the mixture in the centre; turn in the ends and serve at once.

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