Title: Brillat-savarin's recipe for tuna fish omelet
 Categories: Fish, Eggs, French
      Yield: 6 Servings
 
      2    Carp roe
      3 oz Fresh tuna, minced
      1    Shallot, minced
      2 oz Butter, not softened
      2 oz Butter, softened
      1 tb Chives, snipped
      1 tb Parsley, minced
     12    Eggs
      1 oz Water
      2 oz Butter, clarified
      1    Lemon
 
  Rinse and trim roe. Blanch in salted water for 5 min. Drain and chop.
  Mix tuna, roe, shallot, and 2 oz butter together in a pan over medium
  heat. Cook until butter is melted. Roe and tuna should not brown.
  Remove from heat and set aside.
  
  Cream 2 oz softened butter with herbs. Set aside. Beat eggs lightly
  with water. Add roe mixture and mix well. Cook omelet in clarified
  butter until done. Put herb butter into a warm dish with a depression
  in the middle. Squeeze lemon over it.
  
  When the omelet is ready, place it atop the herb butter in the dish.
  Serve at once, spooning some of the melted butter over each portion.
  
  From:    Michael Loo