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Omelette, Madeira Sauce

Crack eight fresh eggs in a bowl, add half a gill milk, half teaspoon salt and two saltspoons pepper. Sharply beat with fork two minutes. Heat a tablespoon melted butter in a frying pan, drop in the eggs, briskly mix with fork two minutes, let rest half a minute, fold up opposite sides to meet in centre, let rest one minute, then turn on a hot dish; pour a Madeira sauce over the omelette and serve.