Easter omelette
6 pers.

No meat or eggs were eaten in Lent, so Holy Saturday was the day for making an omelette. This is a tradition maintained all around the department, and present just about all year.

1. First of all lightly poach the artichokes in the saucepan. Then do the sausage (not too much or it goes hard), then the belly and black pudding.
2. Once every ingredient has been poached, mix it all.
3. Add garlic and parsley to taste in the beaten eggs. No salt, just pepper. Pour the egg onto the artichokes mixed with the delicatessen and serve when ready (soft or more cooked).