Finely chop 800 g (1¾ lb) lean beef free from sinew and fat, together with 500 g (1 lb 2 oz) butter, 350 g (13 oz) white breadcrumbs soaked in milk and well squeezed out, 4 eggs, 25 g (1 oz) salt, a pinch of pepper and a touch of grated nutmeg. Add 125 g (4½ oz) chopped onions cooked in a little butter without colour and mix well together.
Divide the mixture into pieces weighing 100 g (3½ oz) each and mould into round flat cakes on a floured table.
Heat some butter or good clean fat in a pan, place in the Fricadelles and colour brown on both sides; complete the cooking in the oven.
Arrange them on a suitable dish and serve accompanied with a vegetable purée or a well flavoured sauce such as Sauce Piquante or Sauce Robert.