Pour one pint of veloute sauce into a sauceboat, place it on a moderate fire, add a piece of lobster butter about the size of an egg, together with twenty-four cooked and skinned shrimps, and season with salt and a little pepper. Cook for three minutes, stirring slightly; then add half an empty peeled green pepper, finely hashed, cook for ten minutes longer, then let it rest on the corner of the stove. Make an omelet with twelve eggs, fold up the side nearest the handle of the pan, pour half of the preparation in the center, fold the other side over, turn the omelet onto a hot dish, garnish both sides with the rest of the shrimps, pouring the remainder of the sauce round the dish, and serve it while it is very hot.