Add nutmeg, salt, pepper and 6T butter to meat. Roll into 8 balls. Coat
with breadcrumbs. Flatten into hamburger shape. Scor tops of patties in a
crisscross.
Brown patties in remaining 2T butter. Transfer to warm platter. Wilt onion
in skillet. Sprinkle with flour. Add wine. When it boils, stir in sour
cream. Add salt, pepper. Stir off heat one minute. Add heavy cream. Return
to heat and bring just to a boil. Spoon over patties.
:source: New York Times Cookbook
:exported: Jun 96
Posted to MealMaster Recipes List, Digest #156
Date: Wed, 5 Jun 1996 12:02:50 -0700
From: Joyce Verkerk <joycverk@mars.ark.com>
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