The art of cooking omelettes

the long version

Madame Romaine de Lyon prepared tons of omelettes at her tiny salon de thé in New York City. After serving tea and pastries and some soup and bread, Madame de Lyon made and omelette as a request, soon everyone was raving. Noted cookbook writer, Clementine Paddleford made a visit, and raved. As supplies grew scarce during World War II, Madame de Lyon concentrated on making omelettes. At one point, she had nearly 500 omelettes on her menu, and in 1963, she published her cookbook with all of them included. The book features the basics of omelette cooking and long chapters of fillings to add to them including a chapter on cheese, tomatoes, vegetables, calf’s brains, calf’s-liver, sweetbreads and sweets!