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Omelette, Parisienne

Crack eight fresh eggs in a copper basin, add a half gill cream, half teaspoon salt, three saltspoons pepper and sharply whisk for five minutes. Heat a tablespoon butter in a black frying pan, add three finely sliced, well-cleaned, fresh mushrooms, three finely chopped shallots, one ounce ham cut in small square pieces, and gently brown for five minutes, lightly tossing once in a while. Drop in eggs, briskly stir with a fork for two minutes and let rest for a half minute; fold up opposite sides to meet in centre, let rest for a minute, turn on a hot dish and serve.