Veal Patties Pojarski

• 1 lb. lean veal, free of gristle
• 18 teaspoon freshly grated nutmeg
• Salt and freshly ground white pepper to taste
• 1 cup heavy cream (or 1/2 cup heavy cream and 1/2 cup plain yogurt)
• 1 1/2 cups fine fresh bread crumbs
• 4 tablespoons butter
• 1 tablespoon corn oil
• 1 tablespoon fresh lemon juice

1. Have the veal ground twice by the butcher, or use a food processor to give the texture of twice-ground veal.
2. Place the veal in a mixing bowl, and chill it in refrigerator until very cold.
3. Remove the chilled veal from the refrigerator and add the nutmeg, salt, pepper, cream and three-quarters of the bread crumbs.
4. Blend well.
5. Beat briskly in a circular motion with a wooden spoon until well blended and smooth.
6. Divide the mixture into four equal portions.
7. Shape into patties about 3/4-inch thick.
8. Coat entirely with the remaining bread crumbs.
9. Heat 1 tablespoon butter and 1 tablespoon oil in a nonstick skillet large enough to hold the patties in one layer without crowding.
10. Brown the patties lightly over medium heat for about 5 minutes, and turn.
11. Continue browning on the other side until the meat is cooked through without becoming dry.
12. Do not overcook.
13. Transfer to a warm plate and wipe out the skillet.
14. Add the remaining butter and cook it until it is foamy.
15. Continue cooking until the butter is a hazelnut color.
16. Add the lemon juice and pour over each patty.

lean veal, nutmeg, salt, heavy cream, bread crumbs, butter, corn oil, lemon juice

Taken from cooking.nytimes.com/recipes/6053 (may not work)