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Omelette with Anchovies

Cut twelve oil anchovies into quarter-inch even pieces and place in a bowl. Carefully crack eight fresh eggs into the same bowl, add half gill cold milk and season with two saltspoons salt and two saltspoons white pepper. Sharply beat up with a fork for two minutes.

Heat one tablespoon butter in a black frying pan, drop in the eggs and mix with a fork for two minutes; let rest for half a minute longer; turn it on a hot dish and serve.