CookEat Recipe

Omelette, Charcutière

Name: Omelette, Charcutière
Ingredients: 12 Slice Raw bacon — TWELVE thin CROSSWISE packaged RAW cured pork breakfast-bacon slices, the preserved working purchase; BROIL and select SIX finished slices for topping.; 1 Onion — ONE WHOLE medium white onion; cut it IN HALF and finely slice, not a half-onion quantity.; 1 Teaspoon Butter — Butter for onion; source unit: teaspoon; 8 Pasteurized shell egg — EIGHT commercially pasteurized SHELL eggs, cracked into the omelette mixture.; 0.5 Teaspoon Salt — Salt; source unit: teaspoon; 3 Saltspoon (source measure) Pepper — Pepper; source unit: saltspoon; 59 Millilitre Milk — Milk, half gill; source unit: millilitre; 3 Raw pork sausage — THREE plain RAW pork country sausages, EACH cut LENGTHWISE IN HALF to make SIX halves.; 1 Tablespoon Butter — SEPARATE butter for sausage/omelette pan; source unit: tablespoon

Omelette, Charcutière Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2456. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the selected raw pork sausages with 71°C control, pasteurized shell eggs with 74°C final omelette control, and raw cured packaged bacon broiled fully cooked and crisp under its handling instructions. Preserve both butter amounts and the twelve-purchased/six-finished-selected bacon allocation. Limites : Sausage/bacon mass, actual bacon recovery/extras, pan size and cooked omelette yield remain unknown. Six sausage halves and six bacon slices are whole-source arrangement, not diners.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

12 Slice Raw baconTWELVE thin CROSSWISE packaged RAW cured pork breakfast-bacon slices, the preserved working purchase; BROIL and select SIX finished slices for topping.
1 OnionONE WHOLE medium white onion; cut it IN HALF and finely slice, not a half-onion quantity.
1 Teaspoon ButterButter for onion; source unit: teaspoon
8 Pasteurized shell eggEIGHT commercially pasteurized SHELL eggs, cracked into the omelette mixture.
0.5 Teaspoon SaltSalt; source unit: teaspoon
3 Saltspoon (source measure) PepperPepper; source unit: saltspoon
59 Millilitre approximately 4 US tablespoonsMilkMilk, half gill; source unit: millilitre
3 Raw pork sausageTHREE plain RAW pork country sausages, EACH cut LENGTHWISE IN HALF to make SIX halves.
1 Tablespoon ButterSEPARATE butter for sausage/omelette pan; source unit: tablespoon

Method

Steps

Step 1
Prepare No 13 once from the preserved twelve-slice working purchase of thin raw cured packaged bacon. Refrigerate and handle as directed by the package; BROIL over moderate heat for the two-minute-each-side guide until fully cooked and crisp. Select SIX actual finished thin slices for the omelette topping; no extra six-slice batch is bought.
Step 2
Cut the WHOLE medium white onion in half and finely slice it. Fry golden in ONE teaspoon butter and put in a bowl. Crack in EIGHT pasteurized shell eggs, add half teaspoon salt, THREE saltspoons pepper and 59 mL milk, and beat sharply with a fork for TWO minutes.
Step 3
Cut THREE raw pork sausages LENGTHWISE into SIX halves. Heat the SEPARATE tablespoon butter in the omelette pan and fry the sausage halves using TWO minutes EACH side as the guide, continuing to 71°C; remove and keep hot. Put the egg mixture in this SAME sausage pan, stir with a fork for TWO minutes and rest thirty seconds. Fold the opposite sides to meet in the centre and rest ONE minute, continuing as needed to 74°C.
Step 4
Turn the complete omelette onto a hot dish, arrange the SIX sausage halves AROUND it and the SIX selected finished bacon slices on TOP. Serve hot; no discarded or extra bacon output is assumed.

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