Stuff the omelet with one tablespoonful of mushrooms, minced and [sautéd] in butter. Roll it up, and transfer it to a dish.
Then lay eight small slices of very red tongue upon it, letting their edges overlap; surround with a thread of veal gravy.
[494—OMELET A LA BRUXELLOISE]
Stuff the omelet with two tablespoonfuls of braised endives, [ciseled] and thickened with cream. Surround with a thread of cream sauce.
[495—OMELET WITH CÈPES]
Finely mince two oz. of [cèpes]; toss them in butter in an omelet-pan until they have acquired a brown colour; add thereto a pinch of chopped shallots, and toss them again for a moment.
Pour the eggs into the omelet-pan; make the omelet; dish up, and surround with a thread of half-glaze.
[496—OMELET WITH MUSHROOMS]
Mince two oz. of raw mushrooms; toss them in butter in an omelet-pan; add the eggs thereto, and make the omelet. Transfer it to a dish, lay three little cooked and grooved mushrooms upon it, and surround with a thread of half-glaze.