Medallions Of Minced Meat

Preparation:

Preparation: Put the meat in a bowl, mix the minced ham, the sausage, the parsley, the minced garlic, the Parmesan cheese, a pinch of nutmeg, salt, pepper and the egg (keep aside a little albumen which you will add only if the mixture turns out to be too firm). Knead with your hands to be able to mix the ingredients perfectly. Taste and add a little more salt if necessary. Divide the mixture into four or eight portions depending on whether you prefer large or small medallions and crush them with the palms of your hands giving them a round shape as regular as possible. Put the butter and a few spoonfuls of oil in a frying pan, add the rosemary, let it warm up a bit, then place the medallions side by side. Let them form a crust on one side, then remove them from the bottom with a fork and turn them gently. Press them lightly, again with a fork, to let the sauce come out of the meat and so they can cook well even inside. When they are coloured, remove the sage or rosemary and sprinkle them with the wine. Let the wine evaporate slowly. Serve the medallions surrounded by carrots boiled in water, drain halfway through cooking and finish cooking in the butter.