"Omelette with crayfish." An omelette stuffed with a salpicon of crayfish tails, served with a border of Nantua sauce.

An omelette made with the addition of fines herbes, including parsley, chervil and thyme.

"Omelette with artichoke hearts." Eggs mixed with slices of artichoke hearts made into an omelette and served with a trickle of demi-glace.

"Omelette of carp roe." An omelette stuffed with soft roes of carp stewed in claret.

"Omelette of asparagus tips." Eggs are mixed with asparagus tips and made into an omelette. Alternatively an omelette can be stuffed with creamed asparagus.

An omelette filled with white lobster meat, mushrooms and cream. It is then coated with Mornay sauce and baked under the grill. Baron de Barante was a renowned gourmet in the 19th Century. This omelette was reputed to be the favourite of King Edward VII.

An omelette with bacon, sorrel and potatoes.

An omelette stuffed with diced, fried livers of eel pout, surrounded with a border of anchovy sauce.

An omelette stuffed with puréed salt cod mixed with chopped truffles, surrounded with a border of Normandy sauce.

An omelette stuffed with concassée of tomatoes mixed with diced fried bacon and chopped herbs and with a border of tomato sauce.