What you need:
400 g ground veal
2 dl whipping cream
4 egg yolks
1 tsp salt
¼ tsp freshly ground white pepper
dry bread crumbs
2 tbsp butter
All ingredients should be very cold.
What you do:
Place veal in a bowl and gradually add the whipping cream, about 2 tablespoons at a time, mixing gently after each addition. When all the cream has been incorporated, add one egg yolk at a time, mixing gently after each addition. Add salt and pepper. Form the veal mixture into patties, placing each one on a wet cutting board. Dip the patties into the bread crumbs, pressing them gently into the meat if needed.
Heat a skillet/frying pan over a medium-low heat and add the butter. When it foams, add the patties, several at a time, being careful not to crowd them. Cook for 3-4 minutes on each side.
Serve with the butter from the pan poured over them.
Traditionally, Wallenbergers are served with mashed potatoes and freshly green peas. You can also serve them with boiled potatoes or potatoes au gratin. Lingonberry sauce makes an excellent accompaniment.