Break two eggs in a basin, put one tablespoonful of milk with them and beat up, mixing thoroughly but not making too light; add a little salt and a tablespoonful of finely-chopped parsley while beating. Put one tablespoonful of clarified butter in a small omelet-pan and when boiling put in the omelet preparation; when partly set run the point of a knife round to loosen it and shake the omelet over to the farther side of the pan until the thin edge, forced upward, falls back into the omelet. When nicely browned underneath and the middle nearly set, roll the brown side uppermost by the aid of a knife and slide the omelet onto a hot dish. Serve at once.