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Sailors' Omelette

Lightly rub inside of a bowl with a bean garlic, then carefully crack in eight fresh eggs. Add a half teaspoon each anchovy essence and salt, a saltspoon cayenne, half teaspoon chopped parsley, and sharply beat up with a fork for two minutes. Remove skin and bones from a two-ounce piece smoked salmon, cut it in quarter-inch-square pieces, place in frying pan with two tablespoons melted butter and fry for five minutes, tossing well meanwhile. Drop in eggs, mix with fork for two minutes, then let rest for half minute; fold up opposite sides to meet in centre, let rest for a minute, turn on hot dish and serve.