List of French omelettes

The Dictionnaire de l’Académie française defines the word "omelette" as "A dish consisting of whole eggs beaten and cooked in a pan in butter or oil, to which various ingredients can be added".[1] There are two basic types of French omelette: folded and flat. Omelettes fourées may be filled with various mixtures before being folded. Flat omelettes, omelettes plates, are served unfolded and resemble a thick pancake. In both cases, other ingredients may be added to the raw egg mix before it is cooked.[2]

The Dictionnaire dates the word "omelette" to the fourteenth century and says that it comes from words derived from the Latin ovum, "egg" and alumella diminutive of "blade", because of the shape of a typical folded omelette.[1] By the seventeenth century, French cooks had invented a large number of variants of the basic omelette; François Pierre La Varenne, the author of Le Pastissier françois (1653), set out a large number of recipes for "aumelettes",[3] most of which were translated into English by Robert May (1660).[4]

Some French omelettes are named after places, such as Boulogne, Burgundy, Dieppe, Rouen and many others. Some share the names of notable people – mostly French – including Agnès Sorel, Georges Feydeau, Louis XIV and Sarah Bernhardt.

English French Contents Ref
African-style À l'africaine With tomatoes concassées, mixed with softened onions, rice and chopped ham [5]
Agnès Sorel Agnès Sorel With chicken purée, mixed with sliced mushrooms, garnished with slices of ox tongue, served with a border of gravy [6]
Albina Albina Chopped truffles in the egg mix; thick chicken purée added to the cooked omelette before folding [6]
Algerian-style À l'algérienne With chopped softened onions, peppers and tomatoes [6]
Alsace-style À l'alsaciene Fried in goose fat and filled with sauerkraut [6]
American-style À l'américaine Diced fried bacon in the mixture, stuffed with tomatoes concassées [6]
Anchovies Aux anchois Eggs mixed with chopped desalted anchovy fillets, surrounded with anchovy sauce or demi-glace [6]
Andalusian-style À l'andalouse With diced tomatoes red peppers and mushrooms, garnished with fried onion [5]
André Theuriet André-Theuriet Filled with asparagus and mushrooms in cream [6]
Archduke À l'archiduc With fried chicken livers in Madeira sauce, garnished with truffle slices, served with archduke sauce (sauce suprême with mushrooms) [6][7]
Argenteuil-style Argenteuil With white or green asparagus tips [6]
Argentine-style À l'argentine With diced aubergine, served with a border of tomato sauce [5]
Arles À la belle arlésienne With cod purée seasoned with garlic and mixed with olive oil coated with tomato sauce mixed with diced fried aubergines [5]
Artichoke hearts Aux fonds d'artichauts Diced or thinly sliced artichoke hearts are added to the egg mix; demi-glace poured around the finished dish [6]
Asparagus tips Aux pointes d'asperges With asparagus tips or stuffed with creamed asparagus tips [5]
Aubergines Aux aubergines With diced aubergines [6]
Bacon Au lard or Au bacon Egg mixture poured over diced fried bacon, omelette finished off in the usual way. [8][9]
Basque-style Basquaise Piperade is added to the cooked omelette before serving [10]
Belloy Belloy With diced fried eelpout livers, served with anchovy sauce [5]
Benedictine Bénédictine With creamed purée of salt cod mixed with chopped truffles, served with a border of suprême sauce [7]
Beranger Beranger With tomatoes concassées, mixed with diced fried bacon and chopped herbs, tomato sauce poured around the edge [5]
Bercy-style À la Bercy Chopped herbs are added to the egg mix; the omelette is garnished with chipolata sausages [6]
Berry-style Berrichonne Whites of leeks, shallot, mint and cream are added to the egg mix [11]
Bertrand Bertrand With creamed chicken mixed with chopped truffles, garnished with thin slices of chicken and truffles coated with hollandaise sauce blended with mushroom essence [5]
Black pudding Au boudin de Nancy À layer of sliced and cooked black pudding and shallots, served sandwiched between two plain omelettes [12]
Boulogne-style À la boulonnaise With diced fried mackerel, served with parsley butter [7]
Brayaude Brayaude From Riom in the Auvergne: with salt pork and potato [10]
Breton-style À la bretonne Chopped leeks, onions and mushrooms are added to the egg mixture [7]
Brillat Savarin Brillat Savarin salmis sauce, garnished with sliced truffles [7]
Brocciu Au brocciu Made with Corsican ewe-cheese and chopped mint [13]
Brussels-style (1) À la bruxelloise With creamed shredded endives, cream sauce poured around [5]
Brussels-style (2) À la bruxelloise Small Brussels sprouts are parboiled and added to the egg mix. [14]
Burgundy-style À la bourguignonne With chopped stewed snails and chopped parsley in the omelette mixture [7]
Butcher-style À la bouchere or À la charcutière Egg mixture, mixed with diced fried bacon and diced sausage, surrounded with mustard sauce [5]
Calf's brains Au cervelle de veau With diced calf's brain in Madeira sauce [5]
Canino Canino Egg mixture mixed with chopped onions, diced morels and garlic sausage fried in oil and mixed with chopped parsley [5]
Cardinal P. Cardinal P Omelette of plover eggs stuffed with salpicon of lobster and truffles in creamed veal gravy coated with cheese sauce, blended with lobster butter sprinkled with grated cheese and grilled rapidly [15]
Carp roes Aux laitances de carpe With diced soft roes that have been gently cooked in claret [15]
Catalonian À la catalane With diced tomatoes concassées, green peppers and diced fried potatoes and aubergines, all mixed together [15]
Cèpes Aux cèpes Mixed or stuffed with sliced cèpes fluted with chopped shallots, a border of thick gravy poured around the omelette [16]
Châlons-style À la chalonnaise With cockscombs and cocks' kidneys in cream sauce, surrounded with suprême sauce [15]
Chambéry-style À la Chambéry Egg mixture mixed with diced leeks, bacon, potatoes and cheese [15]
Chambord-style À la Chambord With soft roe purée surrounded with Chambord sauce [15]
Chartres-style À la Chartres Egg mixture mixed with chopped tarragon demi-glace mixed with chopped tarragon poured around [7]
Châtelaine-style (1) À la Châtelaine Stuffed with cooked chestnuts in meat glaze, with suprême sauce with onion [14]
Châtelaine-style (2) À la Châtelaine With slices and dice of truffle and artichoke hearts [17]
Cheese Au fromage Parmesan and Gruyère are added to the egg mix [18]
Cherbourg-style À la cherbourgeoise With shrimps, and garnished with more shrimps; shrimp sauce poured around [15]
Chicken livers Aux foies de volaille Sautéed chicken livers and chopped parsley are added to the egg mix [16]
Choisy Choisy With creamed shredded lettuce, served with a cream sauce [14]
Clamart Clamart With peas cooked à la française (traditionally with lettuce and button onions in cream) [14]
Cluny Cluny With game purée and a border of tomato sauce [15]
Continental-style À la continentale Chopped chives in the egg mixture, stuffed with diced fried potatoes and cepes, surrounded with demi-glace [15]
Courgette flower Fleurs de courge Stuffed with courgette flowers fried in butter, with chopped parsley [17]
Cracovian À la cracovienne With diced fried sweet potatoes mixed with bread crumbs [15]
Crayfish Aux écrevisses With salpicon of crayfish tails, border of Nantua sauce poured around [15]
Crécy Crécy Stuffed with carrot purée, served with suprême sauce [14]
Creole-style À la Creole Plain omelette, surrounded with Creole sauce [15]
Crevette Crevette Stuffed with shrimp tails and shrimp sauce [17]
Czech-style À la tchèque With short strips of ham and truffle in cream sauce, and the same sauce poured around the omelette [15]
Demidoff Demidoff With diced or puréed artichoke bottoms, garnished with slices of blanched marrow, covered with demi-glace [15]
Des jardins Des jardins With tomatoes concassées mixed with diced anchovy fillets and mushrooms, a border of Colbert sauce around the dish [15]
Dieppe-style À la dieppoise With salpicon of mussels and shrimps, surrounded with white wine sauce [15]
Diocletian Dioclétien With creamed lettuce purée, surrounded with velouté sauce [15]
Diplomat-style Diplomate With diced artichoke bottoms and truffles in truffle sauce [14]
Doria Doria With diced cucumber in velouté sauce with grated white Italian truffles [15]
Dretschina Dretschina Eggs beaten with milk, a little flour, cream, salt and pepper, cooked on both sides, arranged flat on a round dish, covered with brown butter [19]
Du Barry Du Barry Fried cauliflower florets and chopped chervil are added to the egg mix [14]
Durand Durand Egg mixture mixed with thinly sliced mushrooms and artichoke bottoms seared in butter, stuffed with asparagus tips and truffles in suprême sauce, with a border of demi-glace tomatoes poured around the edge [19]
Duse Duse Garnished with calf's brain and crayfish tails in Madeira sauce [19]
Dutch Hollandaise Egg mixture mixed with strips of smoked salmon sautéed in butter, a border of hollandaise sauce poured around [17]
Egyptian-style À l'égyptienne Eggs mixed with tomato purée, stuffed with saffron rice, tomato sauce poured around [19]
Farmer-style À la paysanne Eggs mixed with shredded sorrel, diced fried bacon and potatoes, served flat like a pancake [19]
Farmhouse-style À la fermière Beaten eggs mixed with small thin slices of carrots, onions and celery and chopped parsley, poured over diced ham fried In butter; omelette served flat on a round dish [14]
Favourite-style À la favorite With creamed asparagus tips and chopped ham, garnished with truffle slices, a border of cream sauce poured around [19]
Feydeau Feydeau Omelette stuffed with mushroom purée and garnished with small soft-poached eggs and Mornay sauce. [20]
Field fungi Aux mousserons With small field fungi; surrounded with Madeira sauce [8]
Field mushrooms Aux chanterelles With chopped fried field mushrooms; surrounded with cream sauce [19]
Fine herbs Aux fines herbes Omelette mixture mixed with chopped herbs (parsley, tarragon chervil, chives etc) [16]
Fishmonger-style À la poissonnière With salpicon of white fish, white wine sauce poured around [19]
Florentine À la florentine Eggs are mixed with blanched spinach leaves [14]
Forester-style À la forestière With sliced morels and boletus mixed with buttered meat glaze, border of thick veal gravy [14]
Foulard Foulard Egg whites beaten to snow mixed with the double amount of egg yolks and chopped fine herbs, seasoned with salt and pepper and baked [19]
Francis Joseph François-Joseph With diced chicken and mushrooms in paprika sauce, coated with cheese sauce, sprinkled with grated Parmesan cheese and glazed under the salamander [19]
French-style À la française Egg mixture mixed with whipped cream and chopped stewed shallots [19]
Frothy omelette Omelette mousseline Stiffly beaten egg whites mixed with egg yolks and a little whipped cream, seasoned with salt and pepper, baked in the oven, served open, not folded together [19]
Gardener-style À la Jardinière With mixed diced vegetables in cream sauce, a trickle of demi-glace around the edge [14]
Gascony-style À la gasconne Fried onions and ham are added to the egg mix with garlic and parsley. [14]
Genoese Farinada genovese Thin flat omelettes made of eggs, chickpea flour, water and salt, baked in hot oven. [19]
Gipsy À la zingara With tomatoes concassées, mixed with strips of ham, mushrooms and truffles, a border of demi-glace tomato [19]
Goby fish Aux nonats With the fried young of a small Mediterranean goby fried like whitebait [21]
Gordon Gordon Egg mixture mixed with diced parboiled ox marrow and truffles, garnished with slices of truffles and blanched ox marrow; border of Chateaubriand sauce [21]
Gounod Gounod Filled with diced fried sweetbread in truffle sauce; surrounded with truffle sauce [21]
Grandmother-style Grand'mère Omelette mixture mixed with croutons fried in butter and chopped parsley [8]
Gravy Aux jus Plain omelette with veal gravy poured around [21]
Greek-style À la greque With minced mutton, onions and peppers [14]
Greengrocer-style À la verdurière With sliced lettuce, sorrel, parsley, chervil and tarragon [22]
Grimaldi Grimaldi Purée of crayfish mixed with the omelette mixture, stuffed with salpicon of crayfish [21]
Guildford Guildford With stewed chopped morels and red peppers in white wine sauce [21]
Ham Au jambon Egg mixture, mixed with chopped boiled ham [8]
Harlequin Arlequin Four small omelettes one plain, one mixed with spinach, one with tomato purée and one with chopped truffles, not folded, placed one on top of the other, surrounded with a cordon of demi-glace [21]
Havana À la havanaise With fried chicken livers diced green peppers and tomatoes; a border of tomato sauce [21]
Hop shoots Aux jets de houblon With creamed hop shoots, an incision in the centre of the omelette, which is filled with hop shoots, cream sauce poured around [21]
Housewife's style (1) À la ménagère Cooked macaroni is added to the egg mix [23]
Housewife's-style (2) Bonne femme Egg mixture mixed with diced fried bacon, fried slices of onions and mushrooms [21]
Hungarian À la hongroise With chopped onions cooked in butter, mixed with diced ham, served with cream sauce flavoured with paprika [14]
Hunter-style À la chasseur With sautéed chicken livers and sliced mushrooms in demi-glace the incision filled with the same mixture, Hunter sauce poured around [21]
Imperial À Impériale With diced goose liver and truffles In Madeira sauce [21]
Indian À l'indienne With curry rice mixed with stewed chopped onions, surrounded with curry sauce [21]
Italian À l'italienne With risotto mixed with diced tomatoes surrounded with tomato sauce [21]
Jessica Jessica With sliced morels and asparagus tips in cream sauce, garnished with bouquets of morels and asparagus tips, a trickle of Chateaubriand sauce poured around [21]
Kidneys Aux rognons With diced sautéed kidneys in Port or Madeira sauce [14]
Lafontaine Lafontaine Mixture with grated cheese, stuffed with diced truffles and tomatoes in Madeira sauce [21]
Landes-style Landaise With pine nuts [10]
Little duke Petit-duc With boletus or mushrooms surrounded with Chateaubriand sauce [24]
Lobster À l'homard With diced cooked lobster and lobster sauce [14]
Lorraine Lorraine Diced bacon and Gruyère added to the egg mix [20]
Lott Lott With truffle purée, served surrounded with Madeira sauce [24]
Louis Forest Louis Forest With diced truffles and foie gras [14]
Louis XIV Louis XIV With chopped chicken and truffles in cream sauce, the same sauce poured around [24]
Lucerne À la lucernoise Mixed with diced fried rye bread, rooked on both sides and served flat (Swiss) [24]
Lyon-style À la lyonnalse Sliced onions, fried in butter, are added to the egg mixture [25]
Maintenon Maintenon Stuffed with sliced chicken, truffles and mushrooms, covered in béchamel sauce [14]
Manceile Manceile With chestnut purée mixed with strips of partridge, game sauce poured around [24]
Maria Maria Egg mixture mixed with chopped braised onions and fine herbs, the same mixture filled in the incision, white onion sauce poured around [24]
Marseille-style À la marseillaise With purée of salted cod mixed with tomatoes concassées, surrounded with Mantua sauce [24]
Masséna Masséna With diced artichoke bottom in tomato sauce, garnished with blanched slices of ox marrow slightly coated with buttered meat glace, border of Bearnaise sauce [24]
Maxim Maxim Plain omelette garnished with slices of truffle and crayfish tails on top, surrounded with sautéed frog legs [24]
Mazarin Mazarin With sliced fried chipolatas and mushrooms in Madeira sauce [24]
Médicis Médicis With diced roast fieldfare, truffles and morels bound with demi-glace, chasseur sauce poured around the omelette [24]
Meissonier Meissonier With diced carrots and turnips in cream sauce; surrounded with the same sauce [24]
Metz-style À la messinoise Strips of smoked sausage in the egg mixture, stuffed with sauerkraut surrounded with demi-glace [24]
Mexican À la mexicaine Strips of sweet peppers and diced mushrooms in the egg mixture, stuffed with tomatoes concassées, surrounded with demi-glace tomato [24]
Milanese À la milanaise With macaroni cut in small pieces and mixed with grated Parmesan cheese, truffle strips and tomato sauté surrounded with the same sauce [24]
Mireille Mireille With tomatoes concassées flavoured with garlic, cream sauce coloured with saffron poured around [24]
Mistral Mistral Fry diced aubergines in oil, pour egg mixture, mixed with diced sautéed tomatoes, a little crushed garlic and chopped parsley, over the aubergines, cook on both sides and served flat [20]
Molière Molière With Parmesan and Gruyère cheese and thick double cream [26]
Mona Lisa Mona Lisa With strips of fieldfare Surrounded with chasseur sauce [24]
Monaco À la monégasque Tomato purée and chopped tarragon In the egg mixture garnished with anchovy fillets and a trickle of anchovy sauce poured around [24]
Monkfish liver Aux foies de lottes With monkfish livers, surrounded with demi-glace [24]
Monselet Monselet Stuffed with truffles and mushrooms, asparagus heads, foie gras purée, [20]
Montbry Montbry Grated horseradish and chopped spring onion [20]
Morels Aux morilles With sliced fried morels; demi-glace poured round around the omelette [20]
Mushrooms Aux champignons Egg mixture, mixed with sliced sautéed mushrooms, thick gravy poured around [16]
Mussels Aux moules With mussels, white of leeks and chopped tomatoes [12]
Nana Nana Strips of mushrooms and shredded lettuce in the omelette mixture, stuffed with diced sweetbreads in cream sauce, cream sauce blended with essence of truffles poured around [27]
Nantes-style À la nantaise With sardine purée, surrounded with white wine sauce [27]
Nantua-style Nantua With salpicon of crayfish tails, garnished with crayfish tails, surrounded with Nantua sauce [25]
Newburg Newburg With diced lobster in cream and brandy sauce with cayenne pepper [27]
Nice-style À la niçoise With tomatoes concassées and diced green beans surrounded with demi-glace or thick veal gravy [20]
Nimes-style À la nîmoise Cooked in oil stuffed with purée of salted codfish, garnished with truffle slices [27]
Ninon Ninon With asparagus purée Garnished with sliced truffles, coated with light cream sauce [27]
Nivernese-style À la nivernaise With small glazed button onions, coated with demi-glace, garnished with glazed young carrots [27]
Noailles Noailles With fried chicken livers and kidneys, cream sauce poured around [27]
Normandy-style À la normande With ragoût of shrimps and mushrooms bound with Normandy sauce, garnished with sliced truffles and oysters, a border of Normandy sauce poured around the omelette [20]
Olympia Olympia With diced crabmeat and sweet peppers in cream sauce [27]
Omelette, plain Omelette nature Served without garnish of any kind [27]
Opera Opéra With chicken livers and asparagus tips, surrounded with Madeira sauce [27]
Ostend-style À l'ostendaise With poached oysters in white wine sauce garnished with sliced truffles, border of white wine sauce [27]
Ox marrow À la moelle With diced, blanched ox marrow in Madeira or Burgundy sauce, garnished with slices of blanched ox marrow, sprinkled with chopped parsley, surrounded with Madeira or Burgundy sauce [27]
Oysters Aux huitres With poached bearded oysters in cream sauce [27]
Pantagruel Pantagruel Diced truffles in the egg mixture stuffed with diced quail breasts in Madeira sauce, the same sauce poured round the omelette [27]
Parisian À la parisienne With strips of truffles, ox tongue and mushrooms, stuffed with chicken purée [27]
Parmentier Parmentier With fried diced potatoes and chopped parsley [25]
Perigord-style À la périgourdine With finely diced truffles, truffle sauce poured round [28]
Portuguese-style À la portugaise Stuffed with tomatoes concassées surrounded with tomato sauce [29]
Potatoes Aux pommes de terre Made with diced fried potatoes in the egg mixture [28]
Prelate Du prélat Mixed with shredded lettuce, stuffed with ragoût of lobster, crayfish tails and truffles in lobster sauce, border of Normande sauce [28]
Prince-style À la princière Guinea fowl eggs, mixed with strips of truffles and stuffed with asparagus tips [28]
Princess À la princesse Finely diced chicken and truffles in the egg mixture, stuffed with creamed asparagus tips garnished with asparagus tips [28]
Provençal-style À la provençale With large cubes of tomatoes simmered in oil, mixed with a little crushed garlic and chopped parsley [25]
Queen-style À la reine With creamed chicken purée, surrounded with suprême sauce [28]
Raspail Raspail With chopped boiled beef, ham and herbs in demi-glace; served surrounded with demi-glace [28]
Reform À la réform With strips of ox tongue, hard-boiled egg whites, pickled cucumbers and truffles [28]
Regency À la régence With ragoût of cockscombs and cocks' kidneys, mushrooms, truffles, ham and ox tongue in Regency sauce [28]
Rich man's omelette Richemonde With creamed sliced mushrooms and truffles and covered with hollandaise [30]
Rigoletto Rigoletto With diced truffles and ox marrow in meat glaze; served with a border of tomato sauce [28]
Robert Robert Diced fried bacon and fried onions are added to the egg mixture; served surrounded with sauce Robert [28]
Roman À la romaine With braised shredded spinach, mixed with chopped anchovies and a little garlic, sur-rounded with demi-glace tomato [20]
Rose Caron Rose Caron With diced fried bacon and aubergines [28]
Rossini Rossini Diced truffles and fried goose liver mixed with the beaten eggs, garnished with small slices of fried goose liver and truffles, covered with Madeira sauce [31]
Rouen-style À la rouennaise With duck liver purée; Rouenese sauce (made of red wine, duck liver, shallots and ducks' blood) poured around [28]
Royal À la royale With creamed chicken purée mixed with chopped truffles; garnished with sliced truffles; cream sauce poured around [28]
Russian À la russe Mixture seasoned with paprika stuffed with cold caviar, surrounded with shallot sauce [28]
Sagan Sagan With diced calf's brain surrounded with suprême sauce [32]
Saint-Flour Saint-Flour With onions, bacon and cabbage [20]
Saint-Hubert Saint-Hubert With game purée, garnished with mushroom caps, demi-glace or salmi sauce poured around [32]
Salvator or Salvatore Salvator or Salvatore With strips of ham and truffles in Madeira sauce [32]
Sarah Bernhardt Sarah Bernhardt With diced truffles, cockscombs and cocks' kidneys in cream sauce [32]
Saratoga Saratoga With diced crabmeat and green peppers in Creole sauce [32]
Savoy-style À la savoyarde With bacon or ham, raw leek, diced cooked potato and Gruyère cheese [20]
Schinkel Schinkel Eggs mixed with strips of artichoke bottom Mushrooms and ham with a little crayfish butter, border of buttered meat glaze, mixed with chopped tarragon [32]
Sea Food Aux fruits de mer Two omelettes with chervil and parsley in the egg mix, sandwiching a ragoût of mussels, shrimps, cockles and other shellfish, served with a cream sauce [20]
Seville-style À la sévillane With tomatoes concassées, mixed with diced green olives, flavoured with garlic surrounded with white velouté sauce mixed with a little tomato purée and blended with anchovy butter [32]
Shepherd-style À la bergère With hashed lamb mixed with diced mushrooms, surrounded with demi-glace [32]
Shrimps Aux crevettes With shrimps in shrimp sauce, surrounded with more shrimp sauce [20]
Sigurd Sigurd With sliced morels and truffles [32]
Sorrel À l'oseille Cooked with shredded sorrel in the egg mixture [25]
Soubise Soubise Filled with white onion purée, served surrounded with veal gravy [32]
Spanish (1) À l'espagnole With tomatoes concassées and garnished with deep-fried onion rings [22]
Spanish (2) La Frita Eggs mixed with chopped stewed onions and grated cheese, served flat and browned on both sides [32]
Spinach Aux épinards With creamed spinach purée, cream sauce poured around [32]
Spring onion À la ciboulette Plain omelette except for the addition of chopped spring onions to the egg mix [16]
Stuffed omelette Omelette fourrée A small omelette stuffed with any kind of purée and folded in a larger one of different taste; also term for any stuffed omelette [32]
Sweetcorn Au maïs à la crème Creamed sweetcorn is added to the egg mix; served with a cream sauce [22]
Swiss À la suisse Mixed with grated Swiss cheese, served flat on a round dish, sprinkled generously with grated Swiss cheese [22]
Talleyrand Tallyrand With onions, curry powder and sliced veal sweetbreads; served with cream sauce [22]
Tanitscheff Tanitscheff With ragoût of cockscombs and cocks' kidneys, mushrooms and truffles in Allemande sauce [32]
Tomatoes Aux tomates With tomatoes concassées, incision made on top of omelette, filled with tomatoes and sprinkled with chopped parsley [32]
Tortilla espanola Tortilla espanola Sliced onions and raw potatoes fried in oil, omelette mixture poured over, cooked on both sides and arranged flat on a round dish [33]
Trafalgar Trafalgar With deep fried whitebait [33]
Trouville À la trouvillaise With ragoût of mussels, mushrooms and shrimps in white wine sauce, surrounded with shrimp sauce [33]
Truffle Aux truffles Sliced truffles are added to the egg mix; a few large slices of truffle heated in lightly buttered meat glaze are placed on top of the omelette [31]
Tsarina À la czarine With diced cucumber and mushrooms with a border of cream sauce [33]
Tuna Au thon With marinated tuna, served with anchovy butter [31]
Turinese À la turinoise With thicken liver and mushrooms, border of Madeira sauce [33]
Turkish (17th c.) À la turque With chopped hare or other game, plus pine nuts or roast and peeled chestnuts, with fines herbs [34]
Turkish (20th c.) À la turque With poultry liver, surrounded with tomato demi-glace [33]
Valencia Valencia With risotto, coated with cream sauce mixed with chopped red peppers [33]
Vichy Vichy With Vichy carrots in cream sauce, stuffed with ragoût of lobster and truffles in lobster sauce [33]
Victoria Victoria Stuffed with diced lobster and truffles in lobster sauce [33]
Village-style À la villageoise With diced sautéed mushrooms mixed with chopped herbs [33]
Viveur Viveur With artichoke hearts, celeriac and diced fillet of beef [22]
Vosges-style À la vosgienne With smoked ham and Gruyère cheese [33]
Wedic Wedic With saffron rice mixed with diced mangoes and tomatoes, surrounded with suprême sauce blended with pistachio butter [33]
Yarmouth-style Yarmouth With flaked bloaters, surrounded with white wine sauce [33]

Sweet omelettes are less frequently seen than savoury ones, although in earlier centuries they were at least as numerous.[4] In modern times they include Omelette à la Célestine (filled with apricot jam and sprinkled with caster sugar); à la dijonnaise (crushed macarons and cream added to the egg mix, stuffed with blackcurrant jam and crème pâtissière); à la Frangipane (filled with Frangipane); à la normande (filled with apple purée); à la norvégienne (similar to Baked Alaska); and Reine Pédauque (with apple purée, cream, kirsch and meringue).[35]

References

  1. ^ a b "Omelette", Dictionnaire de l’Académie française. Retrieved 23 December 2025
  2. ^ Montagné, pp. 390–391
  3. ^ La Varenne, p. 198 ff
  4. ^ a b Davidson, p. 553
  5. ^ a b c d e f g h i j k l Bickel, p. 157
  6. ^ a b c d e f g h i j k l Montagné, p. 391
  7. ^ a b c d e f g Saulnier, p. 66
  8. ^ a b c d Escoffier, p. 120
  9. ^ David (2008), p. 174
  10. ^ a b c David (2008), p. 175
  11. ^ David (1999), p. 464
  12. ^ a b David (2008), p. 176
  13. ^ David (1999), p. 35
  14. ^ a b c d e f g h i j k l m n o p q r Montagné, p. 392
  15. ^ a b c d e f g h i j k l m n o p q r Bickel, p. 158
  16. ^ a b c d e Escoffier, p. 119
  17. ^ a b c d Saulnier, p, 67
  18. ^ Escoffier, pp. 119–120
  19. ^ a b c d e f g h i j k l m n Bickel, p. 159
  20. ^ a b c d e f g h i j k l m Montagné, p. 393
  21. ^ a b c d e f g h i j k l m n o p Bickel, p. 160
  22. ^ a b c d e f Montagné, p. 396
  23. ^ Escoffier, pp. 122–123
  24. ^ a b c d e f g h i j k l m n o p q r s Bickel, p. 161
  25. ^ a b c d e Escoffier, p. 121
  26. ^ David (1986), p. 52
  27. ^ a b c d e f g h i j k l m n o Bickel, p. 162
  28. ^ a b c d e f g h i j k l m n o Bickel, p. 163
  29. ^ Montagné, p. 394
  30. ^ Brazier, p. 47
  31. ^ a b c Escoffier, p. 122
  32. ^ a b c d e f g h i j k l m n o Bickel, p. 164
  33. ^ a b c d e f g h i j k l m Bickel, p. 165
  34. ^ La Varenne, p. 210
  35. ^ Montagné, pp. 397–398

Sources

  • Bickel, Walter (1989). Hering's Dictionary of Classical and Modern Cookery (eleventh ed.). London: Virtue. ISBN 978-3-8057-0307-9.
  • Brazier, Eugénie; Moreau, Roger; Bocuse, Paul; Pacaud, Bernard (2015) [2004]. La Mère Brazier: The Mother of Modern French Cooking. London: Modern Books. ISBN 978-1-906761-84-4.
  • David, Elizabeth (1986) [1984]. An Omelette and a Glass of Wine. London: Penguin. ISBN 978-0-14-046721-5.
  • David, Elizabeth (1999) [1980]. Elizabeth David Classics. London: Grub Street. ISBN 978-1-902304-27-4.
  • David, Elizabeth (2008) [1960]. French Provincial Cooking. London: Folio Society. OCLC 809349711.
  • Davidson, Alan (1999). The Oxford Companion to Food. Oxford: Oxford University Press. ISBN 978-0-19-211579-9.
  • Escoffier, Auguste (1934). Ma Cuisine (in French). Paris: Flamarion. OCLC 981486233.
  • La Varenne, François Pierre (1663). Le Pastissier françois (in French). Paris: Jean Gaillard. OCLC 924246085.
  • Montagné, Prosper (1976). Larousse gastronomique. London: Hamlyn. OCLC 1285641881.
  • Saulnier, Louis (1978) [1923]. Le Répertoire de la cuisine. London: Jaeggi. OCLC 1086737491.
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