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Omelette with Chervil

Crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt, two saltspoons pepper, the leaves of two branches chervil, and sharply beat up with a fork for two minutes.

Heat a tablespoon butter in a frying pan, drop in the eggs, mix with a fork for two minutes and let rest for half a minute; fold the opposite sides up to meet in the centre, let rest for one minute, turn on a hot dish and serve.