Preheat the oven to 60°C.
Place the flour, eggs, milk, butter and salt in a measuring cup, mix well. Cover the batter and leave to stand for approx. 10 mins. Heat a little clarified butter in a non-stick frying pan. Pour enough batter into the pan to cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the omelette, finish cooking and keep warm. Repeat these steps with the remaining batter.
Brown the meat
Heat a little clarified butter in a non-stick frying pan. Pat dry the the meat, fry in batches for approx. 2 mins., remove from the pan, season with salt, keep warm. Wipe the cooking fat from the pan.
Heat the clarified butter in the same pan. Sauté the onion. Add the mushrooms and lemon juice, cook for a further 5 mins. Add the single cream, bring to the boil. Stir the cornflour into the stock and add to the pan, stirring with a whisk, bring to the boil. Reduce the heat, simmer the sauce for approx. 5 mins. Add the meat and heat gently, season and sprinkle with parsley.