Veal Burger a la Russe

• 1/4 pound lean ground veal
• 4 tablespoons fine fresh bread crumbs
• Salt to taste if desired
• Freshly ground pepper to taste
• 18 teaspoon freshly grated nutmeg
• 3 tablespoons heavy cream
• 1 teaspoon corn, peanut or vegetable oil
• 1 tablespoon butter

1. Put the veal in a mixing bowl and add half the bread crumbs, salt and pepper to taste, all the nutmeg and cream.
2. Beat with wooden spoon to blend well.
3. Gather the mixture into a ball and dredge on all sides in the remaining bread crumbs.
4. Flatten the mixture into a round patty about 1/2 inch thick.
5. Heat oil in a small, heavy skillet and add the patty.
6. Cook until golden brown, about 3 minutes.
7. Turn the patty and continue cooking about 7 minutes.
8. Remove the patty to a warm plate.
9. Add the butter to the skillet and cook until foamy.
10. When butter starts to turn light brown pour it over the patty.

lean ground veal, bread crumbs, salt, freshly ground pepper, nutmeg, heavy cream, corn, butter

Taken from cooking.nytimes.com/recipes/2257 (may not work)