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Omelette with Olives

Remove stones and finely slice twelve queen olives. Place them in a small saucepan with two tablespoons sherry and half teaspoon fresh, finely chopped tarragon leaves, cover pan and let steam on corner of range for fifteen minutes, then transfer to a bowl. Break in eight fresh eggs, add a half gill milk, half teaspoon salt and two saltspoons white pepper and briskly beat up with fork for two minutes.

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