|Broiling chicken||3 Pound|
|Veal shoulder||1 Pound, skinned and trimmed|
|White bread slices||3|
|Milk||1⁄2 Cup (8 tbs)|
|Vodka/Dry sherry||6 Tablespoon (2 Jiggers)|
|Light cream||1 Cup (16 tbs)|
1. Remove the chicken meat from the bones and cut the chicken into strips. Cut the veal into pieces.
2. Grind the veal and chicken in a meat grinder, using the finest blade.
3. Soak the bread in the milk and squeeze it dry. Mix the bread with the meat. Add the remaining ingredients and form into flat patties.
4. Broil the patties in a preheated broiler or saute in butter until browned on both sides. Serve with cream sauce.