509—Omelet with Morels

Mince and toss in butter two oz. of very firm morels. Two should be put aside, which, after having been cut in two, lengthwise, and sautéd with the others, should be placed on a dish when the omelet is about to be made. Having dished the latter, place the four sautéd and reserved pieces of morels upon it, and surround it with a thread of half-glaze.