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Omelette, Danoise

Crack eight fresh eggs in a bowl, add a half gill cream, teaspoon anchovy essence, three saltspoons salt, two saltspoons pepper, and sharply beat up with a fork for two minutes. Remove skin and bones from a two-ounce piece smoked salmon, cut in quarter-inch-square pieces, plunge into three pints boiling water, boil for five minutes and drain on a sieve. Prepare a cream sauce, add salmon to it with a tablespoon capers, mix well and keep hot till required. Thoroughly heat a tablespoon melted butter in a frying pan, drop in the beaten eggs, briskly mix with fork for two minutes and let rest for half minute; fold up opposite sides to meet in centre, turn on a hot dish, pour prepared sauce over and serve.