Great Recipe for Beef Wellington and also for Meatballs or Patties,

Ingredients:

•     ½ lbs    Pork, ground
•     ½ lbs    Veal, ground
•      ¼ Lb    Fresh Mushrooms, cleaned and chopped
•    ¼ cup    Onions, chopped
•    ½ cup    Filberts/Hazelnuts, finely chopped
•    ¼ cup    Butter
•    ¼ cup    Heavy Cream
•    ¼ cup    Parsley, fresh, finely chopped
•    ¼ cup    Cognac/Brandy
•           1    Egg
•      1tsp    Salt*
•  1/8 tsp    Thyme, ground*
•  1/8 tsp    Black Pepper, ground*
•  1/8 tsp    Basil, ground*
•  1/8 tsp    Rosemary, ground*
•  1/8 tsp    Allspice, ground*

Directions:

Mix together herbs* and spices* and get all other ingredients ready.

Melt butter in a Sauce pan.
Add Onion and Filberts and saute until onions are glassy and nuts are toasted.
Stir in Mushrooms and Cognac and saute 5 to 10 minutes.
Take off the heat and let cool.

In a Bowl lightly beat the egg, beat in the Heavy Cream and mix in the Seasoning mix.

To the bowl add the Mushroom mixture, Meats and Parsley and blend well together.

Cover and Chill.

Mixture can be used for meat balls or patties.