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Omelette, Italienne

Heat a tablespoon butter in a saucepan, add half a finely chopped onion and brown for five minutes, lightly mixing meanwhile; pour in a teaspoon sherry, one gill demi-glace and half gill tomato sauce. Finely chop up six heads canned mushrooms and add to the sauce with half teaspoon freshly chopped parsley; lightly mix and let boil for ten minutes. Prepare a plain omelette, turn it upon a hot dish, pour the sauce over and serve.