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Omelette, Melba

Carefully crack eight fresh eggs in a bowl, add a half gill cream, a tablespoon sugar, three saltspoons salt, and whisk briskly for five minutes. Heat an ounce fresh butter in a frying pan, drop in the eggs, mix with fork for two minutes, let rest for a half minute; fold up opposite sides to meet in centre, let rest for a minute, turn into a hot dish and keep hot. Place in a saucepan six tablespoons raspberry marmalade, add a tablespoon each Swiss kirsch and parfait amour or prunelle, mix well on fire for five minutes, pour it over omelette and serve.