An omelette stuffed with concassée of tomatoes mixed with diced anchovy fillets and mushrooms, served with a border of Colbert sauce.

An omelette stuffed with diced or puréed artichoke hearts, garnished with slices of blanched bone marrow and covered with demi-glace.

An omelette stuffed with puréed creamed lettuce and served with velouté sauce.

An omelette stuffed with diced cucumber mixed with velouté sauce and served with velouté sauce mixed with grated white Italian truffles.

A Russian omelette made from eggs beaten with milk, a little flour, cream and seasoning, cooked on both sides and covered with beurre noisette.

An omelette stuffed with sautéed thinly sliced mushrooms and artichoke hearts included in the egg mixture, stuffed with asparagus tips and truffles in supreme sauce and served with a border of demi-glace blended with tomatoes.

An omelette garnished with calf's brains and crayfish tails and served with Madeira sauce.

"Norwegian omelette." Baked Alaska. A flan base covered with ice cream around which meringue is heaped. It is cooked very rapidly, to cook the meringue without melting the ice cream. Created at Delmonicos to commemorate the purchase of Alaska by the United States.

"Surprise omelette." Baked Alaska. A flan base covered with ice cream around which meringue is heaped. It is cooked very rapidly, to cook the meringue without melting the ice cream. Created at Delmonicos to commemorate the purchase of Alaska by the United States.

"Surprise omelette." Baked Alaska. A flan base covered with ice cream around which meringue is heaped. It is cooked very rapidly, to cook the meringue without melting the ice cream. Created at Delmonicos to commemorate the purchase of Alaska by the United States.