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Omelette Mousseline Au Beurre Noir

Place eight fresh eggs yolks in a bowl and the whites in a copper basin. Season the yolks with a half teaspoon salt, two saltspoons white pepper and half saltspoon grated nutmeg. Briskly mix the yolks with a wooden spoon for two minutes. Beat up the whites for four minutes, add them to the yolks and lightly mix; heat a tablespoon butter in a large frying pan, pour in the eggs, mix with a fork for two minutes, let rest for a half minute, fold up the sides to meet in the centre, let rest for a minute; turn into a hot dish. Place an ounce butter in the same pan, toss the butter on the fire until a light brown; pour in a tablespoon vinegar, toss a little, pour over the omelette and serve.