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Tomato Omelette

Break eight fresh eggs into a bowl. Season with one-half teaspoon salt and two saltspoons white pepper, adding one-half gill cold milk, and beat the whole thoroughly for two minutes. Place in quite a large frying pan one heavy tablespoon clarified butter and heat well without browning; that is, when the butter crackles, pour in quarter of a pint finely chopped, fresh-cooked stewed tomatoes, drawing off all their liquor; mix lightly and cook for two minutes; then drop in the beaten eggs over the tomatoes and with a fork gently mix the whole for three minutes. Let rest for one and a half minutes, fold up the two opposite sides, carefully turn into a hot dish and send to the table.