Veal Patties Stuffed With Ham and Cheese

• 1 1/4 pounds ground lean veal or chicken or turkey
• 2 tablespoons finely grated onion
• 1/2 cup fine fresh bread crumbs
• 4 tablespoons chopped fresh parsley
• 1/2 teaspoon chopped garlic
• 2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried
• 1/4 cup milk
• 1/4 teaspoon freshly grated nutmeg
• Salt and freshly ground pepper
• 8 squares thinly sliced country ham or prosciutto each about 1 1/2 inch square
• 8 thin slices of Gruyere or Swiss cheese each about 1 1/2 inch square
• 1 tablespoon corn or vegetable oil
• 4 tablespoons butter
• 2 small plum tomatoes, cored and cut into small cubes
• 2 tablespoons finely chopped shallots
• 2 tablespoons fresh lemon juice

1. In a bowl, mix the ground veal, onions, bread crumbs, parsley, garlic, rosemary, milk, nutmeg, salt and pepper to taste.
2. Blend well.
3. Divide the mixture into 8 portions of equal weight.
4. Shape each portion into a thin patty about 3 inches across.
5. Arrange one layer of ham in the center of each of four of the patties.
6. Cover the ham with a square of cheese, then another slice of ham, and then the remaining slice of cheese.
7. Leave a clear margin of meat around the ham and cheese.
8. Cover each ham-and-cheese patty with one of the remaining plain patties.
9. Seal the edges firmly.
10. Using a nonstick skillet large enough to hold the patties in one layer, heat the oil.
11. When hot, add the veal patties.
12. Cook over medium heat on one side until lightly browned, about 2 minutes, and then turn.
13. Continue cooking and turning the patties carefully so they will cook evenly, about 10 minutes.
14. Transfer to a warm platter or plate.
15. Keep warm.
16. Wipe out skillet and add butter, swirling until it is hazelnut brown.
17. Add tomatoes, shallots and salt and pepper.
18. Cook over high heat for one minute.
19. Add lemon juice, blend well.
20. Pour mixture over patties, serve immediately.

ground lean veal, onion, bread crumbs, parsley, garlic, fresh rosemary, milk, freshly grated nutmeg, salt, country ham, gruyere, corn, butter, tomatoes, shallots, lemon juice

Taken from cooking.nytimes.com/recipes/7823 (may not work)