"This recipe, like me, has its roots in Norway. The zwieback and the nutmeg give these small patties their special flavor. You may substitute beef for the veal, but your patties will not be quite as light."
1 cup light cream
10 plain zwieback, crushed fine
2 tablespoons chopped parsley
1 teaspoon freshly ground black pepper
2 teaspoons freshly ground nutmeg
1 pound veal, ground together with 3/4 pound pork
4 to 6 tablespoons butter
hot water as needed
Beat the eggs slightly and mix in 3/4 cup of the cream. Add the zwieback crumbs to the egg mixture, then stir in the parsley, salt, pepper, and nutmeg, and blend well. Gradually combine all this with the meat, mixing well. Form into small, flat cakes, like hamburgers, but no more than 2 inches across. Melt the butter in a skillet and cook the patties over fairly low heat for about 10 minutes, turning once. They should be cooked through, not pink inside. Remove the patties from the skillet, swirl a few spoonfuls of hot water and the remaining cream around in it to form a sauce, and pour over the patties. Note: These are very good reheated, and also freeze well when cooked.