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Broiled Chicken with Mushrooms

Singe, cut head and feet from a tender three-pound chicken. Split through back without separating, remove spine bone, draw and wipe dry, take out breast bone and neatly flatten it, season with a teaspoon salt and half teaspoon pepper, then rub it well all over with tablespoon oil. Arrange on a double broiler and gently broil eight minutes on each side, then set in oven ten minutes. Remove, dress on a hot dish, squeeze juice of quarter of a lemon over and keep hot. Place twelve sliced canned mushrooms in a saucepan with two tablespoons sherry and one and a half gills demi-glace, let boil ten minutes, pour sauce over chicken and serve.