The earliest omelettes are believed to have originated in ancient Persia.:65 According to Breakfast: A History, they were "nearly indistinguishable" from the Iranian dish kookoo sabzi. According to Alan Davidson, the French word omelette (French: [ɔm.lɛt]) came into use during the mid-16th century, but the versions alumelle and alumete are employed by the Ménagier de Paris (II, 5) in 1393. Rabelais (Pantagruel, IV, 9) mentions an homelaicte d'oeufs, 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). According to the 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. Alexander Dumas discusses several variations of omelet in his Grand dictionnaire de cuisine. One is an omelet 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 omelet" (or rum omelet) is a sweet omelet made with sugar and liquor, either kirsh or rum. The omelet is rolled and sprinkled with powdered sugar. A hot poker is used to burn a design into the omelet and it is served with a sweet sauce made of liquor and apricot jam. Another sweet omelet, attributed to a royal cook of Prussia, is made with apples and brown sugar glaze. Of the Arabian omelet, 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 omelet itself is made with an ostrich egg and served with a spicy tomato-pepper sauce.