Desjardins Omelet

Fry in oil (for three eggs) one peeled tomato cut across in two, pressed and divided in small three-eighth inch squares, half as much minced fresh mushrooms, a little onion cut in squares and fried in butter, olives cut in eight pieces, salt, cayenne, nutmeg, chopped parsley and meat-glaze (No. 402). With this preparation fill the inside of a parsley omelet (No 2903); decorate the top with thin anchovy fillets to imitate lozenges; fill each one of these through a cornet with solid tomatoed bearnaise sauce (No. 433), and on each point set a little bit of chopped parsley; pour around a half-glaze sauce (No. 413), finished with lemon juice and plenty of butter.