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Omelette, Charcutiere

Cut a medium, white onion in half, then finely slice it, place in a frying pan with a teaspoon melted butter and fry until a nice golden colour, then place it in a bowl, crack eight fresh eggs over, season with a half teaspoon salt and three saltspoons pepper, add a half gill milk and sharply beat up with a fork for two minutes. Cut three country sausages in halves lengthwise, heat a tablespoon melted butter in frying pan, add the sausages and briskly fry for two minutes on each side, remove, place on a plate and keep until required. Drop the eggs in the pan in which the sausages were fried, mix with fork for two minutes, let rest for half a minute; fold the opposite sides to meet in the centre, let rest for one minute, turn the omelettes on a hot dish, arrange the sausages around the omelette, dress six thin slices broiled bacon on top and serve.