Omelet, German Style

Dilute two tablespoonfuls of flour in a bowl with two whole eggs, one yolk and a gill of cream, salt, pepper and nutmeg; strain through a fine wire sieve and then add finely cut-up chives. Put four ounces of clarified butter in a pan to heat, pour in the preparation, spreading it over the entire surface of the pan; prick the omelet as fast as it swells up, and turn it over when of a fine color; add a little more butter and brown nicely on the other side before serving. With this quantity several omelets can be obtained.