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Omelet Cambarceres

From Juliette Elkon & Elaine Ross, Menus for Entertaining. Cocktail Party Fare or as part of a Summer Wedding Breakfast Buffet.

18 eggs
salt, pepper
9 Tablespoons butter
12 ounces goose liver pate
4 truffles
1 cup mayonnaise
2 Tablespoons bottled Escoffier Sauce Robert
8 tomatoes
1-1/2 pounds prosciutto or thinly sliced Virginia ham

Break 18 eggs into 3 bowls. To each bowl add 2 Tablespoons cold water and 2 Tablespoons butter cut into pea-sized bits. Add pepper and salt. Beat with a fork until well blended. In a 10-inch skillet or omelette pan, melt 1 Tablespoon butter over medium heat; when it sizzles pour in contents of one bowl, tilting pan to spread mixture evenly.

Reduce heat and with a fork, bring cooked eggs gently toward center, tilting again to spread rest of uncooked egg. Bottom of omelet should remain pale yellow. Omelet should cook slowly and be as flat as possible. When surface is still glassy but bottom is firm, slide out of pan onto a flat dish and cool. Make 2 more omelettes.

When cold, spread with goose-liver pate. Sprinkle with 1 finely chopped truffle for 3 omelettes. Roll each one loosely.

In center of oval serving platter place 2 omelettes side by side and top with third. Blend together mayonnaise and Escoffier Sauce. Spread over all three to mask thoroughly. Decorate with truffle cut-outs and chill.

Garnish with peeled, quartered tomatoes and prosciutto slices. Slice omelettes like jelly rolls and serve with tomatoes and ham.

One third of this recipe could be ten servings at a smaller affair.

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