Preparation:
Soak crumbs in milk. Squeeze crumbs to remove excess milk. In bowl, combine moistened crumbs, ground beef, salt, and pepper. Mix well. Form mixture into 6 flat patties. Dredge with flour.
In large skillet, heat butter. Add meat patties and cook for 5 minutes on each side. Remove meat to heated serving dish and keep warm.
Pour fat off skillet. Add sour cream and consommé and cook for 2 minutes. Correct seasoning. Bring to boil, stirring constantly and scraping bottom of skillet until brown crust is dissolved. Pour over meat. Serve hot.
Comments: They also have it! It is not called hamburger but "Bitoque." It is different from American hamburger, but evidently belongs to the same family. Like its American cousin, French hamburger is inexpensive, quickly cooked, and good to eat.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
