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Omelette, Maitre D'Hotel

Break eight fresh eggs in a bowl, add half gill cream, half teaspoon each freshly chopped parsley and chives, the juice of a quarter sound lemon, half teaspoon salt, three saltspoons pepper, and sharply beat up with a fork for two minutes. Heat an ounce good butter in a black frying pan, drop in eggs, sharply mix with fork for two minutes and let rest half a minute; fold up opposite sides to meet in centre, let rest for a minute, turn on hot dish and serve.