Recipe - Aphrodisiac Omelet

5 Eggs; fresh from the nest of
a virgin hen
One half cup Beluga caviar; if possible
from the baltic sea
4 sl Norwegian smoked salmon
Fresh country butter
Chopped chives
Salt
Pepper
Toast

Ever so delicately, you break the eggs into a fine porcelain bowl—porcelain
for reasons of elegance, nothing more—and beat lightly, adding salt and
pepper. You warm the butter in the omelet pan sacred to every good cook,
and as soon as the butter begins to turn the tint of warm Caribbean skin,
you pour in the eggs. When the omelet is half cooked on the bottom, loosen
it with infinite gentleness, whispering encouragingly, because if you are
rough, it will lose its enchanting disposition; add the chives and salmon
and fold it over, exactly as you would close a book. To free it entirely,
experts move the skillet back and forth with the pulsing syncopation of a
good dancer, and then, with a sudden flip of the wrist, toss it up in the
air and catch it, now reversed, so it will cook to a golden brown on both
sides—although I admit that every time I've tried that move, the omelet has
landed on my head. These gyrations are pure exhibitionism, because when you
make an omelet, as when y! ! ou make love, affection counts or more than
technique.

Serve your omelet on your most beautiful plates, already warmed in the
oven. Spoon on the caviar, and beside this triumph place the warm toast and
sour cream. After a night of passion, this is the breakfast indicated for
making love, no holds barred, the rest of the day.

Notes: An Omelet For Two

"Appetite and sex are the great motivators of history,” writes
internationally acclaimed author Isabel Allende. “All of creation is one
long uninterrupted cycle of digestion and fertility.” Check out Allende's
recipe of love: the Aphrodisiac Omelet .

Air date April 22, 1998

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MC formatted using MC Buster 2.0d & SNT on 4/26/98

Recipe by: Adapted from Isabel Allende's Aphrodite (HarperFlamingo, Ma

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 26, 1998