Omelette à la Mancelle (Omelette with Chestnuts and Partridge)

Ingredients

• plain omelette
• 1 spoonful chestnuts
• Consommé
• 1 spoonful partridge fillet
• 1 spoonful glace de gibier
• sauce Demi-glace with game fumet

Instructions

1. Cook the chestnuts in Consommé and break them up.
2. Cut the partridge fillet into a short julienne.
3. Bind the chestnuts and the partridge with a spoonful of glace de gibier and fill the omelette with them.
4. Arrange a thread of glace de gibier along the length of the omelette.
5. Surround it with a ribbon of sauce Demi-glace with game fumet.