Cook the chopped onion in a little butter until it’s lightly browned. Set aside.
Soak the bread in the milk for 1 minute, then squeeze out the bread and put it in a bowl.
Add the two meats, the egg, the onion, the parsley, and the nutmeg.
Season with salt and pepper to taste and mix well with your hands.

Form balls the size of a golf ball and place them on a plate.

Melt the second amount of butter with the oil and brown the balls on each side.
Add the beer and bring to a boil.
Reduce the heat and simmer for 20 minutes.
With a slotted spoon, remove the fricadelles from the sauce and set them aside in a serving dish, keeping them warm.

Prepare the kneaded butter by mixing the butter and flour, then whisk it into the cooking sauce of the fricadelles
Pour into a bowl and serve with the fricadelles.
Serve with rice, pasta, or vegetable puree.