An omelette made with herbs and eggs, to which cooked chipolata sausages are added. It is served with a tomato sauce.
"Omelette in the style of Boulogne." An omelette stuffed with diced fried mackerel, served with a little melted parsley butter.
"Omelette in the style of Brittany." Eggs mixed with cooked chopped spinach, onions and mushrooms and made into an omelette.
"Omelette in the style of Brussels." An omelette stuffed with creamed shredded Belgian endive, served with cream sauce.
"Omelette in the style of Catalonia." An omelette stuffed with a mixture of concassée of tomatoes, green peppers and cubed fried potatoes and aubergine (US: eggplant).
"Omelette in the style of Chalon." A rich omelette stuffed with cockscombs and cock's kidneys in cream sauce served with a border of supreme sauce.
"Omelette in the style of the butcher." Eggs are mixed with diced fried bacon and diced cooked sausage, made into an omelette and served with mustard sauce.
"Omelette in the style of Chartres." An omelette made with chopped tarragon, served with a border of demi-glace mixed with chopped tarragon.
