l’Omelette du Père Joseph

• 6–8 eggs
• 6 tablespoons cream
• salt and freshly-ground black pepper

Combine eggs and cream in a bowl; add salt and freshly-ground black pepper to taste, and whisk until mixture is frothy. Make omelette in usual way, using ¼ pound butter.

Just before rolling omelette, stuff it with diced foie gras and diced truffles which you have heated in a little