Products Needed:
2/3 lb (300 g) mutton fillet
3 1/2 tbsp butter
4 tbsp meat bouillon
3 oz (80 g) fresh mushrooms
2 eggs
salt, ground peppercorn
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Directions: 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.
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