Duxelle or Cooked Fine Herb Omelet

Chop up some onions and shallots very small; fry them in a little grated fat pork or butter, put in some finely chopped fresh mushrooms, and when these have evaporated their moisture add some chopped parsley and two spoonfuls of chopped truffles, mixing in a little veloute sauce (No. 415). Prepare the omelet the same as the parsley and fill it with the preparation; surround each side with hollow half-round-shaped crusts (No. 52) to be filled with tomato puree (No. 730).