Beat the yolks of six eggs till they are almost white, then beat the whites for the same length of time, and pour them over the yolks; add a dessertspoonful of chopped mushrooms, one teaspoonful of mixed herbs, one dessertspoonful of finely-chopped parsley, a few drops of lemon juice, pepper and salt, six tablespoonfuls of milk, and three teaspoonfuls of flour, and beat all well together for at least five minutes. Peel a small onion, slice, and fry in butter, when the butter is boiling hot take out the onion and pour in the omelet. Hold the pan over a clear fire in rather a slanting position, to keep the omelet from spreading; when fried a light brown fold it over with a slice, and serve very hot. A little grated tongue may be mixed with the omelet if desired.