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Omelette with Oysters

Crack eight fresh eggs in a bowl, add a half gill cream, half teaspoon salt, two saltspoons pepper, and sharply beat up with fork for two minutes. Place eighteen freshly opened oysters in a saucepan with their liquor and one gill water, season with three saltspoons salt and saltspoon cayenne, let boil for three minutes and skim off froth from surface. Mix in another small saucepan a tablespoon butter with tablespoon flour. Strain the liquor of the oysters into this pan, sharply mix with whisk until it comes to a boil, then let boil for five minutes. Dilute an egg yolk with a tablespoon cream and the juice of quarter of a lemon and add to the sauce, sharply mixing while cooking one minute, then add oysters, mix well and keep hot. Thoroughly heat a tablespoon melted butter in a black frying pan, drop in eggs, sharply mix at bottom with fork for two minutes, then let rest for half minute; fold up opposite sides to meet in centre, let rest for one minute, turn on a hot dish, pour oysters and sauce over omelette and serve.