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Omelette, Mousseuse

Place a gill of thick cream in a bowl, set bowl on the ice and whisk it up to a froth. Crack eight fresh eggs into the cream, season with a half teaspoon salt, a saltspoon each cayenne pepper and grated nutmeg, and whisk for two minutes. Heat one ounce fresh butter in a clean frying pan, drop in the eggs, mix with a fork for two minutes and let rest for half a minute; fold up the opposite sides to meet in the centre, let rest for a minute, turn on a hot dish and serve.