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Omelette, Cream Sauce

Break eight fresh eggs into a bowl, add half a gill milk, half teaspoon salt and two saltspoons white pepper. Sharply beat up with a fork for two minutes. Heat a tablespoon butter in a frying pan, pour in the eggs, mix briskly for two minutes, let rest for half a minute; fold up the two opposite sides to meet in the centre, let rest for one minute. Turn on a hot dish, pour a hot cream sauce around the omelette and serve.