No. 1122 Omelette aux Champignons.
Proceed exactly as for the last, merely substituting mushrooms for the truffles.
No. 1123 Omelette aux Olives.
Boil half a pint of sauce demi-glace (No. 9) in a stewpan, reduce it one third, then add twelve stoned olives, and a little sugar; make an omelette as for fines herbes, put the olives in the interior, glaze, and sauce round.