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HERB OMELET (omelette aux Fines Herbes)

Break six eggs into a basin, add a table-spoonful of cream, and beat up well; then add two dessert-spoonfuls of chopped parsley, including a small chopped shallot, a pinch of sweet herbs, and pepper and salt to taste. Cut a clove of garlic, and rub the inside of the omelet-pan with the cut side. Melt one ounce of butter in the pan, and when hot pour in the egg mixture. Stir over a brisk fire with a fork until the eggs begin to set, then roll towards the side of the pan opposite the handle, and give it the shape of an oval cushion. Let it become a golden brown. Turn out on to a hot oval dish, and serve.