Cream Omelet—Plain

Break seven or eight eggs in a vessel, season and beat lightly, mixing in a few small pieces of butter and two spoonfuls of raw cream. Melt some fresh butter in an omelet pan, pour in the eggs, stir quickly with a large spoon and thicken properly, keeping the omelet mellow; when it detaches from the bottom bring it forward to roll over; turn it rapidly on a long dish and form it prettily, shaping the ends under so as to have them pointed; brush the surface with melted butter and throw over some chopped parsley.