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Eggs and Omelettes: Omelette

A simple omelette is called Omelette au naturel.

Omelette aux fines herbes is a savoury omelette— with chopped parsley and shallot. au Parmesan-with grated Parmesan. If Gruyère cheese is used instead of Parmesan, it is called au fromage. au jambon with chopped ham. au lard with chopped fried bacon. à la purée de volaille, or gibier, has a purée of fowl or game in the centre of the omelette. aux truffes has slices of truffles in brown sauce in the centre of the omelette. aux champignons has mushrooms in brown sauce in the centre. aux tomates has dressed tomatoes in the centre.

Omelette aux olives has olives and brown sauce in the centre. aux huîtres has oysters in white sauce in the centre. aux abatis-stewed giblets with herb sauce in the centre. aux rognons-kidneys with fine herbs in the centre of a savoury omelette. aux anchois has fillets of anchovy on pieces of toast in the centre; it is served with gravy. à la Normande has shrimps in anchovy sauce in the centre. à la Macédoine has a Macédoine garnish in the centre. à la Jardinière is made with chopped vegetables mixed with the eggs.

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

Omelette aux confitures-a sweet omelette folded over jam. au rhum-a sweet omelette with rum, and a sauce of burning rum. à la Celestine-a small sweet omelette, with apricot marmalade in the centre. aux fraises-a sweet omelette with a compote of strawberries in the centre. These can be made with any fruit.

An Omelette soufflée is made with sugar, beaten yolks and beaten whites of eggs, and is baked.

For Omelette soufflée à la crème, whipped cream is used instead of some of the whites of eggs.