Make 2 omelets, seasoning with a little chopped parsley and fennel. Do not fold them but, when done, put one on the top of the other on a hot dish. Pour the following sauce over them: Put 1 tablespoon of butter in a saucepan and, when melted, stir in 1 tablespoon of flour. Add 1 gill of hot milk and stir till smooth. Then add a ½ pint of sour cream, add the yolks of 2 eggs and season with salt and pepper. Stir till the mixture begins to thicken but do not let it boil.