4-6 burgers

Assembling the recipe:

Making sure that everything is cold, place in a mixing bowl the veal, salt, white pepper, using a wooden spoon beat in the egg yolks one at a time, Gradually blend in the heavy cream. Blend every well with a wooden spoon. The mixture should be very soft.

Shape into small but rather thick patties or burgers and chill in the fridge for about a 1/2 hour - 1 hour. This will make them easier to handle.

You can also shape these in to larger quenelles using 2 large metal spoons for a more elegant presentation. (egg shaped) Wetting the spoons with cold water will aid in shapeing them.

Heat the butter and oil in a saute or frying pan. Take the burgers and gently coat them with the bread crumbs and fry gently until just cooked.

Notes:

I got this recipe from the Swedish Information Service in NYC 25 years ago. They were distributing a small pamphlet from the "Lilla Sällskapet" called "Delicious Swedish Food"

Lilla Sällskapet is a small group of strange food fanatics (membership limited to 21 persons) according to the pamphlet. Their goals are to promote and arrange activities related to cooking and documenting authentic Swedish food. So I expect this to be a most authentic recipe. I wonder if they are still around?????? Perhaps I should check it out!

Well for those who might think that this is just an other burger I have to say that it is a really terrific burger. The use of veal instead of beef or pork gives a mild flavor and the eggs and cream beaten into it, give it a light texture. Since the goal is to cook it until it is just done and not a minute longer you get a moist, light and smooth textured burger with a thin bit of crispy crumb around the outside. This should be served with lingonberries but cranberry will do if you can't find lingon. The sweet, tart flavor of the berries goes great with the mild flavors of the veal.

Here in Sweden you can't serve Wallenbergare without mashed potatoes. It's like fish without the chips! Impossible.