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Kirsch Omelette

Carefully crack eight fresh eggs into a bowl. Season with a tablespoon fine sugar and half teaspoon salt, half gill cold cream or rich milk. Sharply beat up with a fork for two minutes. Thoroughly heat in a frying pan one tablespoon good clarified butter, drop in the eggs and sharply stir with a fork while briskly cooking for two minutes, then let rest for half a minute; fold the side nearest the handle first, then the opposite side, so that both sides will meet in the centre; let rest for half a minute longer, then carefully turn it on a hot dish. Dredge two tablespoons fine sugar over the omelette, then glaze the sugar on top with a red-hot poker. Pour two and a half tablespoons of Swiss kirsch over it and send to the table. Set fire to the kirsch, and with a tablespoon keep it burning on top and sides of the omelette until a nice colour.