Bring the cream to the boil in a saucepan. Stir in the crumbs, parsley, shallots and seasoning. Simmer, stirring, until the mixture is quite thick. Remove the pan from the heat and allow to cool
Beat the eggs well, stir them into the cream mixture and beat well.
Melt the butter in a large frying-pan and when it is very hot, pour in the mixture, stirring as it cooks. It will take
Lift the omelette flat on to a hot dish and serve.
©1980 The Estate of Elizabeth Ayrton