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Omelette, Col. O'Brien

Split three very fresh lamb kidneys in halves, skin and cut each half in two. Cut three country sausages into half-inch pieces, place both in a frying pan with a tablespoon melted butter, season with two saltspoons salt and fry for five minutes. Drain, place in a small frying pan with six heads mushrooms cut in halves, two tablespoons sherry, one gill demi-glace and half saltspoon cayenne pepper. Mix a little and let boil for five minutes, then keep hot. Prepare an omelette, turn on a hot dish, pour the sauce over and serve.