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Omelette with Sorrel

Prepare and keep hot a puree of sorrel. Carefully crack eight fresh eggs in a bowl, add half a gill cream, half a teaspoon salt and two saltspoons white pepper; sharply beat up with a fork for two minutes. Heat one tablespoon butter in a frying pan, drop in the eggs, mix with a fork for two minutes, let rest for half a minute; spread a third of the sorrel in the centre of the omelette, fold up the two opposite sides to meet in the middle, let rest for one miunte. Turn on a hot dish, pour half a gill of hot demi-glace around the omelette and serve.