Editing Omelette (section)

==History==
[[File:Omelet With Fixings.jpg|thumb|Browned omelette with herbs|alt=]]
Omelettes are believed to have originated in ancient Persia.<ref name="Davidson2014">{{Cite book|url=https://books.google.com/books?id=bIIeBQAAQBAJ&q=earliest+omelette+persia&pg=PA571|title=The Oxford Companion to Food|last=Davidson|first=Alan|date=August 21, 2014|publisher=OUP Oxford|isbn=9780191040726|page=571|language=en|access-date=November 18, 2020|archive-date=July 1, 2021|archive-url=https://web.archive.org/web/20210701192251/https://books.google.com/books?id=bIIeBQAAQBAJ&q=earliest+omelette+persia&pg=PA571|url-status=live}}</ref><ref name="Anderson2013" />{{Rp|65}} According to ''Breakfast: A History'', they were "nearly indistinguishable" from the Iranian dish [[Kuku (food)|kookoo sabzi]].<ref name="Anderson2013" />

According to [[Alan Davidson (food writer)|Alan Davidson]],<ref name="Davidson2014" /> the French word ''omelette'' ({{IPA|fr|ɔm.lɛt|lang}}) came into use during the mid-16th century, but the versions ''alumelle'' and ''alumete'' are employed by the [[Ménagier de Paris]] (II, 4 and II, 5) in 1393.<ref>{{Cite web |url=http://www.mediadico.com/dictionnaire/definition/omelette/1 |title="Omelette" |access-date=April 9, 2009 |archive-date=March 5, 2014 |archive-url=https://web.archive.org/web/20140305234928/http://www.mediadico.com/dictionnaire/definition/omelette/1 |url-status=dead }}</ref> [[Rabelais]] (''[[Gargantua and Pantagruel]]'', IV, 9) mentions an ''homelaicte d'oeufs'',<ref>"En pareille alliance, l'un appeloit une sienne, mon homelaicte. Elle le nommoit mon oeuf, et estoient alliés comme une homelaicte d'oeufs".</ref> Olivier de Serres an ''amelette'', [[François Pierre La Varenne]]'s ''Le cuisinier françois'' (1651) has ''aumelette'', and the modern ''omelette'' appears in ''Cuisine bourgeoise'' (1784).<ref>Three noted by Maguelonne Toussaint-Samat, '' (Anthea Bell, tr.) ''A History of Food'', revised ed, 2009, p. 326; de Serres note [http://www2.umoncton.ca/cfdocs/cea/livres/doc.cfm?ident=G0028&nform=T&retour=nul "Le glossaire accadien"] {{Webarchive|url=https://web.archive.org/web/20110719202405/http://www2.umoncton.ca/cfdocs/cea/livres/doc.cfm?ident=G0028&nform=T&retour=nul |date=July 19, 2011 }}''</ref><!--Uncited hidden till cited

According to the [[Founding myth|founding legend]] of the annual giant Easter omelette of [[Bessières, Haute-Garonne]], when [[Napoleon Bonaparte]] and his army were traveling through southern [[France]], they decided to rest for the night near the town of Bessières. Napoleon feasted on an omelette prepared by a local innkeeper, and thought it was a culinary delight. He then ordered the townspeople to gather all the eggs in the village and to prepare a huge omelette for his army the next day.{{cn|date=May 2021}}--->

[[Alexandre Dumas]] discusses several variations of omelette in his ''Grand dictionnaire de cuisine''. One is an omelette  with fresh herbs (parsley, chives and [[tarragon]]), another is a variation with mushrooms that Dumas says may be adapted using green peas, [[asparagus]], [[spinach]], [[sorrel]] or varieties of truffles. The "kirsch omelette " (or rum omelette) is a sweet omelette made with sugar and liquor, either [[kirsch]] or [[rum]]. The omelette is rolled and sprinkled with powdered sugar. A hot poker is used to burn a design into the omelette and it is served with a sweet sauce made of liquor and apricot jam. Another sweet omelette, attributed to a royal cook of Prussia, is made with [[apple]]s and brown sugar glaze. Of the Arabian omelette, Dumas writes "I have been concerned in this book to give the recipes of peoples who have no true cuisine. Here, for example, is a recipe the Bey's cook was good enough to give me." The omelette itself is made with an [[ostrich]] egg and served with a spicy tomato-pepper sauce.<ref>Alexandre Dumas' Dictionary of Cuisine, 1873</ref>