Physiological Omelet

Blanch some oysters or mussels in their own liquor; drain and cut into pieces, removing the feet from the mussels and the muscles from the oysters; add as much marinated tunny fish and as much fresh smoked herring meat and carp milt cut in three-eighths of an inch dice. Fry some shallots in butter, add the oysters, milt, herring and tunny fish, all cut in three-eighths of an inch squares, also parsley, chives, chopped mushrooms, salt, pepper, nutmeg and lemon juice. Fill an omelet with this preparation, the same as an Argentine (No. 2878), and pour around a rather thin cream bechamel (No. 411).