Soak the bread in the milk and then knead into the meat together with the egg, salt, pepper and nutmeg.
Form 8 balls and saute in 3 tablespoons butter until golden brown.
Add the beer, cover the pan and simmer 20 minutes over very low heat.
Cream the remaining 2 tablespoons butter with the flour.
Add the flour mixture bit by bit, stirring constantly with a wire whisk until a thick sauce is formed.