Bonvalet Omelet

Fry a tablespoonful of chopped onion in butter with two ounces of chopped morils or mushrooms; add salt, pepper, nutmeg, chopped parsley, marinated tunny fish cut in quarter-inch squares, meat glaze (No. 402) and cooked ham cut in three-sixteenths of an inch pieces. With these ingredients fill an omelet, and finish it the same as an Argentine (No. 2878); pour around an espagnole sauce (No. 414) containing minced gherkins.