Omelettes Omelette

à la Hollandaise has a ragout of lobster with mushrooms and truffles in the centre of the omelette, and a rich sauce with wine.

à l'Italienne has a ragoût of sweetbread with mushrooms in the centre, and a cream sauce with grated cheese.

à la Jardiniere is made with chopped vegetables mixed with the eggs.

à la Macédoine has a Macédoine garnish in the centre of the omelette.

à la Munich has a ragoût of sweetbread, foie gras and truffles in the centre, and a rich white sauce with wine and chopped truffles.

à la Normande has shrimps in anchovy sauce in the centre.

à la purée de has a purée of chicken or game in volatile, or the centre of the omelette.

gibier au jambon is a savoury omelette with chopped ham.

au lard is a savoury omelette with chopped fried bacon.

au Parmesan is a savoury omelette with grated

Parmesan. If other cheese is used instead of Parmesan, it is called au fromage.

aux abatis has stewed giblets with herb sauce in the centre of the omelette.

aux anchois has fillets of anchovy on pieces of toast in the centre, and is served with gravy.

aux champignons has mushrooms in brown sauce in the centre.

aux épinards à has a puree of spinach in the centre, l'Espagnole and a border round it of cooked slices of tomatoes.

Omelette aux fines herbes is a savoury omelette, with chopped parsley and shallot. aux huîtres has oysters in white sauce in the centre of the omelette. aux olives has olives and brown sauce in the centre. aux rognons has dressed kidneys with chopped herbs in the centre. aux tomates has dressed tomatoes in the centre.

aux truffes has slices of truffles in brown sauce in the centre of the omelette.

In addition to these there are the sweet omelettes - au sucre.

Omelette

à la Ce/estine is a small sweet omelette, with apricot marmalade in the centre. au rhum is a sweet omelette with rum, and a sauce of burning rum. aux confitures is a sweet omelette folded over jam. aux fraises is a sweet omelette with a compote of strawberries in the centre.

These can be made with any fruit. soufflée is made with sugar, beaten yolks and beaten whites of eggs, and is baked. soufflée à /a is made with the addition of whipped crème cream.