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Omelette with Shrimps (Crack eight fresh eggs)

Crack eight fresh eggs in a bowl, add a half gill cream, half teaspoon salt, three saltspoons pepper, and sharply beat up with fork for two minutes. Shell twelve cooked shrimps, cut them in very small pieces and place in small saucepan with two tablespoons sherry, saltspoon salt, half saltspoon pepper, shuffle a little and cook for five minutes. Heat one and a half tablespoons melted butter in a black frying pan, drop in eggs, add shrimps, sharply mix with a fork for two minutes and let rest for half a minute; fold up opposite sides to meet in centre let rest for a minute, turn it on a hot dish and serve.