"Omelette in the style of Andalusia." An omelette stuffed with diced tomatoes, red peppers and mushrooms and garnished with fried onion rings.

"Omelette in the style of the Archduke." An omelette stuffed with fried chicken livers in Madeira sauce, garnished with slices of truffle and served with Archduke's sauce.

"Omelette in the style of Argentina." An omelette stuffed with diced aubergine (US: eggplant) with a border of tomato sauce.

"Omelette in the style of Czechoslovakia." An omelette stuffed with short strips of ham and truffle in cream sauce.

A rich omelette made with flaked smoked haddock and cheese sauce, browned under the grill just before serving. It is traditionally served unfolded. First created for Arnold Bennett at the Savoy Grill.

"Omelette of Calf's brains." An omelette stuffed with diced calf's brain and served with Madeira sauce.

An omelette flavoured with kirsch.

"Omelette with bacon." An omelette made with diced fried bacon.

An omelette of pig's blood.

"Omelette with anchovies." Eggs are mixed with chopped anchovy fillets that have been soaked in milk to reduce the salt. These are then made into an omelette which is served with anchovy sauce or demi-glace.