Title: Bitoque provencal
 Categories: Main meals, Meats, French
      Yield: 6 Servings
 
      2 lb Ground beef
    1/3 c  Fresh bread crumbs
    1/8 c  Milk
    1/2 ts Salt
    1/4 ts Pepper
    1/4 c  Flour
      3 tb Butter -- do NOT substitute
      3 tb Sour cream
      3 tb Consomme
      1 md Onion -- finely chopped
      2    Cloves garlic -- finely
           Chopped
 
  From: Gerald Colford 
  
  Date: Sun, 19 May 1996 14:20:24 -0400
  
  Soak crumbs in milk.  Squeeze crumbs to remove excess milk.  In a
  bowl, combine moistened crumbs, ground beef, salt, pepper, onion and
  garlic. Mix well preferably with your hands.  Form mixture into six
  approximately 5.5 ounce patties.  Dredge patties w
  
  In a large skillet, melt the butter over medium heat.  Add the meat
  patties and cook for 5 minutes on each side.  Do not overcook.
  Remove patties to a heated serving dish and keep them warm.
  
  Add sour cream and consomme to skillet and cook for two minutes.
  Season to taste.  Bring to boil, stirring all the time to prevent
  sour cream from curdling and constantly keep onscraping the bottom of
  the skillet until all the brown meat crust from fryin