An omelette stuffed with a purée of soft roes served with a border of Chambord sauce.

An omelette made with chervil and diced stewed roots of chervil, served with a border of demi-glace.

An omelette filled with braised lettuce in cream sauce.

An omelette stuffed with cooked green peas.

An omelette filled with hot game purée with a border of tomato sauce.

"Omelette in Créole style." A plain omelette served with a border of créole sauce.

There are different ways of preparing this. 1) A Provençal omelette with bacon and potatoes or, alternatively, 2) a flat omelette layered with tomatoes and sweet peppers.

A rich omelette stuffed with a ragoût of cockscombs and cock's kidneys, mushrooms and truffles in sauce Allemande.

"Omelette of Aumale." An omelette made with diced fried veal kidney in Madeira sauce, garnished with concassée of tomatoes.

An omelette with soft roes and tuna fish.