Beef Patties Russian Style

500 g finely minced beef (topside or silverside), or use half veal, half beef
2 tablespoons chopped spring onions
Flour
30 g butter
4 tablespoons beef stock
10 cl double cream
Grated nutmeg
2 tablespoons chopped parsley

Lightly blend the meat, salt and pepper to taste, and spring onions. Shape into 4 patties and dredge lightly with flour. Brown in the butter. Remove the patties and add the stock. Reduce by half and add the cream. Cook for 1 minute. Add the nutmeg and parsley, and pour the sauce over the patties.