Skin and chop the shallots very finely. Cut away the base of the chanterelle stems, clean and chop them into smallish pieces. Fry them all together in butter for about 5 minutes then pour off the excess liquid, flavour with salt and pepper to taste, cover to keep hot, and put to one side. Meanwhile, prepare a large omelette with 4 eggs, well whipped. When the outside is cooked, but the inside still a bit runny, pour the chanterelles onto one half and flop the other half over the top. Serve piping hot.
© 1986 All rights reserved. Published by Macmillan.