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Omelette, Navarraise

Crack eight fresh eggs in a bowl, add a half gill cream, half teaspoon salt, two saltspoons white pepper, a half teaspoon freshly chopped tarragon leaves, and sharply beat up with a fork for two minutes. Heat in a frying pan a tablespoon melted butter, add three finely sliced cepes and two ounces very fresh calf's liver cut into half-inch-square pieces. Season with two saltspoons salt, a saltspoon pepper, and gently brown for five minutes, tossing meanwhile. Add a half bean finely chopped garlic, lightly toss, then drop in eggs, stir with fork for two minutes and let rest for half minute; fold up the opposite sides to meet in the centre, let rest for a minute, turn on a hot dish and serve.