PLUNGE the tomatoes into boiling water for a few seconds, peel them, halve them, and press out the seeds. Cut them into large pieces, and heat them slowly in a small saucepan with a lump of butter. Season with salt and pepper.
In another saucepan, heat the truffles with the MEAT JELLY, or substitute, and the Madeira. At the same time, beat the eggs lightly and make an omelette in the usual inanner. Just before folding it, put in the tomatoes. Slip the omelette onto a warm serving platter, cover with the truffle sauce, and serve immediately. See other original recipesLa Cuisine Chantraine