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Chicken's Liver Omelet

After partially boiling the liver, cut it into small pieces, put them in a fryingpan with butter, two or three button mushrooms, a shallot and a tablespoonful of parsley, all finely-minced; season to taste with salt and pepper and fry them for ten minutes. Turn them into a basin, and when cold, beat in three eggs. Put a lump of butter in an omelet-pan, and when melted, put in the omelet and fry it. Serve it on a folded napkin or a fancy dish-paper on a hot dish, and garnish with fried parsley.