Bertini Omelet

Prepare and cook an omelet the same as Argentine (No. 2878). Pour into a risot, thickened with parmesan, a little half-glaze (No. 400) and veloute (No. 415) and with it fill the omelet. Cut some celery hearts or roots in quarter-inch squares, blanch, cook in broth (No. 194a) and let fall to a glaze; and veloute reduced with white wine, season and pour this around the dressed omelet.