James Bentley in Life and Food in the Dordogne suggests this truffle omelette, as made by his truffle-gathering neighbour, which includes a little glass of Monbazillac, the sweet wine of the Périgord. Goose-fat — naturally enough since this is goose-country — is used rather than butter. Any ordinary brandy can be used instead of cognac, also a local product, and the wine could be replaced by a Moscatel or a Madeira. Preserved truffles
