Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------MUSTARD SAUCE----------------------------
3 tb Dijon mustard 1/4 c White wine vinegar
1 tb Coleman's mustard 2 c Brown stock
1 tb Oil 1 1/2 ts Crushed black pepper
1/2 Onion; chopped 1 ds Salt
1/2 Celery stalk; chopped 1 ds Worcestershire sauce

--------------------------BURGERS-------------------------------
4 Chicken breast halves 2 sl White bread
-(boned and skinned) -=OR=- 1/4 c Hot milk
1 -(2 1/2-lb) chicken, 1 Egg
- boned and skinned 2 tb Oil
1 lb Lean veal 1 md Onion; sliced
1 tb Chopped parsley 1/4 lb Mushrooms; sliced
1 1/2 ts Salt 1 Bay leaf
1/2 ts White pepper 1 ds Fresh thyme
1 ds Worcestershire sauce 1 c Dried bread crumbs
3 dr Hot pepper sauce 1/4 c Butter

Mix mustards. Heat 1 tablespoon oil. Add chopped onion and celery and
saute until tender. Add vinegar and reduce by half. Stir in mustard
mixture and brown stock. Cook 30 minutes. Add black pepper, dash salt
and Worcestershire sauce. Strain into sauceboat. To make burgers,
grind chicken and veal together. Stir in parsley, 1 1/2 teaspoons
salt, white pepper, Worcestershire and hot pepper sauce. Soak bread
in milk and add to meat mixture along with egg, mixing well. Heat 2
tablespoons oil, add sliced onion and cook until barely tender. Add
mushrooms, bay leaf and thyme. Saute until liquid has evaporated.
Remove bay leaf. Add mushroom mixture to meat mixture. Combine,
stirring 2 to 4 minutes or combine in food processor until almost
smooth. Form into patties and coat with bread crumbs. Melt butter in
large skillet and add patties. Cook until browned on both sides, then
remove from skillet. When ready to serve, place browned patties in
baking pan and bake at 375F 10 minutes to crisp. Serve with mustard
sauce.

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