By Jeanne Strang
In spring there is almost sure to be some home-cured saucisson still in the kitchen, some Cantal cheese and in the potager some fresh herbs – for an omelette de la Rouzille.
Beat the eggs lightly, season and add the chopped herbs. Pour them into a very hot, lightly greased omelette pan. Make the omelette in the usual way, then sprinkle the cheese along the top and arrange the slices of sausage round.