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Shallot Omelet

Pour into a basin one tablespoonful of cream, several small lumps of butter, three eggs and some chopped parsley, seasoning to taste with pepper and salt; peel and chop three or four shallots, mix them with the above ingredients, and beat well. Put a lump of butter into a fryingpan and when melted pour in the omelet mixture. When set, roll the omelet round, brown it on one side, turn it onto a hot dish, pour over a little sauce or rich gravy, and serve.