Wallenburgers Recipe
Ingredients
| Ground veal | 1 Pound | |
| Paprika | 1 | |
| Heavy cream | 1 Cup (16 tbs) | |
| Egg yolks | 4 | |
| Salt | 1⁄2 Teaspoon | |
| Freshly ground pepper | 1⁄2 Teaspoon | |
| Butter | 2 Tablespoon | |
| Fresh mushrooms | 1⁄2 Pound | |
| Butter | 1 1⁄2 Tablespoon | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Heavy cream | 1⁄2 Cup (8 tbs) | |
| Sherry | 1 Dash |
Directions
1. Work the ground veal with the cream, the egg yolks, and the seasonings.
2. Shape the mixture into four round hamburgers, and put them in the refrigerator for a while.
3. Fry the trimmed and washed mushrooms in the butter, salt, and pepper, pour on the cream, and reduce liquid by simmering to desired consistency.
4. Fry the hamburgers in the butter for 2-3 minutes on medium heat until golden brown on both sides. Place the hamburgers on a hot serving dish. Spread on the creamed mushrooms and sprinkle with paprika.
2. Shape the mixture into four round hamburgers, and put them in the refrigerator for a while.
3. Fry the trimmed and washed mushrooms in the butter, salt, and pepper, pour on the cream, and reduce liquid by simmering to desired consistency.
4. Fry the hamburgers in the butter for 2-3 minutes on medium heat until golden brown on both sides. Place the hamburgers on a hot serving dish. Spread on the creamed mushrooms and sprinkle with paprika.
Chef
