Fried Hamburg Steak with Russian Sauce

Breaded balls of finely chopped steak, shallots and spices fried in clarified butter.

Select a piece of the buttock of beef, remove all the fat, and chop very fine, lay it in a bowl and add a very finely chopped shallot, two raw eggs, a little salt and pepper together with a little grated nutmeg. Mix well together and form the mass into six balls the size of fillets; roll these in breadcrumbs, and fry in a pan with a little clarified butter for four or five minutes, turning frequently and keeping them slightly underdone. Serve with a Russian sauce.