|Freshly ground black pepper||To Taste|
|Chicken stock||300 Milliliter|
|Tomato ketchup||30 Milliliter (Two 15 Milliliter Spoon)|
|Soy sauce||15 Milliliter (1 Spoon)|
|Cornflour||10 Milliliter (Two 5 Milliliter Spoon)|
|Onion||1 , peeled and chopped|
|Green pepper||1 , washed, deseeded and sliced|
|Oil||15 Milliliter (1 Spoon)|
|Mushrooms||175 Gram, cleaned trimmed and sliced|
|Canned bean sprouts||454 Gram, drained|
|Sherry||15 Milliliter (1 Spoon)|
|Chicken stock||1⁄2 Pint|
|Tomato ketchup||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Mushrooms||6 Ounce, cleaned, trimmed and sliced|
|Canned bean sprouts||16 Ounce, drained|
Trim the cutlets, season well and cook on the grill rack under a moderate heat for 8 to 10 minutes each side.
Meanwhile, to make the sauce, place the stock, ketchup and soy sauce in a pan, add seasonings, blend in the cornflour and bring to the boil, stirring continuously, for 3 minutes.
Fry the onion and pepper in oil until soft, add the mushrooms and continue for 5 minutes.
Stir in the bean sprouts, sherry and one-third of the sauce and simmer for 5 minutes.
Beat the eggs with seasonings and 2 X 15 ml spoons (2 tablespoons) water and use, with the butter, to make two large flat omelettes in a frying pan.
Cut each in half.
To serve, place the bean sprout mixture in a hot serving dish.
Place the cutlets on top.
Roll up each piece of omelette and lay on the cutlets.
Serve the remaining sauce in a sauce boat.