Wallenbergare with Tarragon Cream Sauce Recipe

In a large bowl, combine the ground veal, onion, soaked bread, butter, egg yolks, salt, and pepper. Mix well until all ingredients are evenly incorporated.

Shape the mixture into 4 large patties. Dust them with flour on all sides.

In a large skillet, heat the vegetable oil over medium heat. Cook the patties for about 5-6 minutes on each side, or until they are golden brown and cooked through. Remove from the skillet and set aside.

In the same skillet, melt the butter for the tarragon cream sauce. Stir in the flour and cook for 1 minute, until it becomes slightly golden.

Gradually whisk in the chicken broth and heavy cream. Bring to a simmer and cook for 3-4 minutes, until thickened.

Stir in the chopped tarragon and season with salt and pepper to taste.

Serve the Wallenbergare patties with the tarragon cream sauce, and optionally, with lingonberry jam on the side.