Omelette à la Durand

Ingredients

• eggs
• 15 grams mushrooms
• 15 grams artichoke heart
• 1 small spoonful truffle julienne (julienne, a fine matchstick cut)
• 1 small spoonful asparagus tips
• 1 spoonful velouté (velouté, a light blond sauce)
• demi-glace with tomato (demi-glace, a rich brown sauce)
• butter

Instructions

1. Prepare the omelette base by adding to the eggs the minced raw mushrooms and artichoke heart, both sautéed in butter.
2. Fill the omelette with a small spoonful of truffle julienne and an equal amount of asparagus tips, bound together with a spoonful of velouté.
3. Finish by piping a border of tomato-flavored demi-glace around the omelette.