Either fresh or canned mushrooms may be used for this. Heat one tablespoonful of chopped mushrooms in enough white sauce to moisten them, or clean three fresh mushrooms, and fry them in just enough butter to prevent burning; season with salt and pepper. While the mushrooms are being heated beat three eggs for half a minute, together with one teaspoonful of salt and a little pepper. Put the fryingpan over the fire, with one teaspoonful of butter; when the butter begins to melt pour in the eggs, and as soon as they are set on the bottom of the pan, break the omelet a little with a fork. When it is cooked to the desired degree, put the mushrooms on one half, and fold the other half over by lifting with a broad knife, then loosening the omelet from the pan without breaking onto a dish, and serve at once.