Soak the bread in boiling milk, press and knead it into a ball of dough. Combine the veal, the bread, the finely chopped shallots, the egg yolks, the cream and the fresh herbs in a mixing bowl. Season with salt and pepper, add a little nutmeg. Knead until the dough is blended and smooth. Make 6 hamburgers. If necessary, shape them by using a 3 inch round tart mold, brushed with oil. Firmly pack the hamburgers to prevent from breaking while cooking. Coat tightly with the bread crumbs, gently brown them in butter until cooked. Serve with fried potatoes, sprinkled with chopped parsley.
