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.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)