Omelette à la Forestière

Ingredients

• 50 g morels
• a small amount meat glaze (glace de viande)
• 40 g lean bacon, blanched and diced
• eggs
• a pinch parsley, chopped

Instructions

1. Heat butter in a sauté pan and cook the morels (morilles). Cut the 3 largest morels in half and set aside; thinly slice the remaining morels. Bind the sliced morels with a small amount of meat glaze (glace de viande).
2. In an omelette pan, sauté the blanched diced lean bacon over heat until rendered. Pour beaten eggs into the same pan and make the omelette. Fill it with the bound morels mixed with a pinch of chopped parsley. Arrange the 6 reserved morel halves in a line on top of the omelette, and surround it with a cordon of thickened jus (jus lié).