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Omelette, Financiere

Crack eight fresh eggs in a bowl, add half a gill cream, half teaspoon salt, two saltspoons white pepper, and sharply beat with fork for two minutes. Heat a tablespoon melted butter in frying pan, add three raw, well-cleaned chicken livers cut in halves and gently fry two minutes on each side. Add two tablespoons sherry, two gills demi-glace, half saltspoon cayenne, six small stoned olives, six canned mushrooms, six very thin slices truffles, three pickles cut in three-quarter-inch pieces, quarter teaspoon freshly chopped parsley, mix well and cook for six minutes, lightly stirring meanwhile. Heat a tablespoon melted butter in frying pan, drop in the beaten eggs, briskly mix with fork for two minutes and let rest half a minute, fold the two opposite sides to meet in centre and let rest one minute, turn on a hot dish, pour garnishing and sauce around omelette and serve.