Cut mutton into portions, chop both sides, season with salt and pepper. Roll in flour.

Fry the chops in a covered frying pan in butter over low heat, turning several times. Add sliced mushrooms and fry until ready. Turn the chops and mushrooms in a separate bowl, pour bouillon in the pan and bring to a boil.

Beat eggs, stir in salt and fry in melted butter thin egg pancake. Put the omelette on a serving platter, place chop on it then mushrooms over the chop. Fold omelette edges, pour with the meat bouillon and serve.