Omelette à la languedocienne

Name: Omelette à la languedocienne (Languedoc Omelette)
Yield: Serves 4
Cuisine: France
Ingredients: 8 eggs, beaten; Salt and pepper; Thyme and parsley, finely chopped; 2 cloves garlic, minced; Salt and pepper; Thyme and parsley, finely chopped; 2 oz (50 g) cooked chicken, duck or goose; 1¼ oz (30 g) bread, cut into croutons and rubbed with garlic; 2 oz (50 g) cooked chicken, duck or goose; 2 oz (50 g) cooked chicken, duck or goose; 3 oz (75 g) goose, chicken or duck fat; 3 oz (75 g) garlic sausage, peeled and thinly sliced; 3 oz (75 g) goose, chicken or duck fat; 3 oz (75 g) goose, chicken or duck fat

Languedoc Omelette

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

3 oz (75 g) garlic sausage, peeled and thinly sliced
3 oz (75

Europe
France
Side dish
Starter
Mediterranean
Languedoc

Method

In a large frying pan fry the sausage in the fat until warmed through. Remove and keep warm. In the same fat, fry the croutons. When they are done, add the chicken, duck or goose. Beat everything else together with the eggs. Cook quickly, stirring, until the omelette sets. Turn out on to a serving platter and serve immediately.