Recipe - Pojarski With Lemon Caper Sauce

1 pound Well chilled ground veal
One half pound Well chilled ground pork
3 cup Fresh bread crumbs
One half cup Heavy cream
Freshly grated nutmeg to
taste
2 lg Eggs; lightly beaten
2 tablespoon Vegetable oil
Three fourths Stick unsalted butter
One half cup Fresh lemon juice
1 One half tablespoon Drained bottled capers;
chopped
3 tablespoon Minced fresh parsley leaves
Salt and pepper to taste

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 One half cupfuls of the mixture into 1/2inch 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