500 g veal mince
4 egg yolks
300 ml heavy cream
salt
white pepper, ground
grated white bread, from about two-three slices of bread (crust cut off)

Make sure all ingredients are well chilled, and if you're making it on a warm day, chill the bowl as well. Add the egg yolks, salt and white pepper to the mince, and then slowly add the cream. It will be a very loose mixture.

Spread half of the breadcrumbs on a plate. Spoon the meat mixture into twelve mounds. Top them with the rest of the breadcrumbs, and very lightly shape them into thick burgers. Fry in a medium warm pan with plenty of butter - they shouldn't get a lot of color.