| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs, Vegetables | Cklive09 | 1 | servings | |
INGREDIENTS
| 1 | lb | Well chilled ground veal |
| 1/2 | lb | Well chilled ground pork |
| 3 | c | Fresh bread crumbs |
| 1/2 | c | Heavy cream |
| Freshly grated nutmeg to taste | ||
| 2 | lg | Eggs; lightly beaten |
| 2 | tb | Vegetable oil |
| 3/4 | Stick unsalted butter | |
| 1/2 | c | Fresh lemon juice |
| 1 1/2 | tb | Drained bottled capers; chopped |
| 3 | tb | Minced fresh parsley leaves |
| Salt and pepper to taste |
INSTRUCTIONS
In a food processor blend the veal, pork, 1 cup of bread crumbs, cream, nutmeg, and salt and pepper to taste until the mixture is combined well and form 1/2 cupfuls of the mixture into 1/2-inch thick patties. Have ready in separate bowls the eggs, and the remaining 2 cups bread crumbs. Dip the patties, 1 at a time, in the egg, letting the excess drip off, dredge them in the bread crumbs, and transfer them to a baking sheet lined with waxed paper. Chill the patties on the baking sheet for 30 minutes. In a large heavy skillet heat the oil and 2 tablespoons of butter over moderately high heat until the foam subsides and in the fat saute the patties in batches for 4 to 5 minutes on each side, or until they are golden brown and springy to the touch. Transfer the patties as they are cooked to a platter and keep them warm, covered. Wipe out the skillet, add the remaining 4 tablespoons butter, and melt it over moderate heat. Add the lemon juice and capers and simmer the sauce for 1 minute. Stir in the parsley, and salt and pepper to taste and pour the sauce over the patties. Yield: 4 to 6 servings Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9169 Converted by MM_Buster v2.0l.
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