This is an ambitious omelette, and when réussie a delicious one. Beat the eggs as usual, add to the mixture a few fresh mushrooms, previously cooked in cream or in butter, fry quickly, fold it in the usual way, pour over your omelette— which must be light, soft and not too well cooked—a Béchamel sauce, well seasoned, and to which cream and a little grated cheese has been added, and brown lightly under a gas grill (if you have not got a salamander). Needless to say all these operations must be done in a few minutes. No omelette should be made slowly or kept waiting a second. You can decorate it, if you want it more elaborate, with a few slices of truffles.