| How To Cook: |
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1. In a small bowl combine the 5 slices of bread and ¼ cup of milk. Soak the bread for about 15 minutes, then squeeze the bread dry with your fingers.
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2. Cut the chicken into small pieces and grind them through the finest blades of the meat grinder twice. Combine the puree with the soaked bread and grind again (with the veal, if you plan to use it).
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3. With a large spoon, gradually beat in the 8 tablespoons of softened butter, salt and pepper and continue to beat until the mixture is smooth.
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4. Dip your fingers into cold water and shape the mixture into 6 oval patties, each about 1½ inches thick. Roll the patties in the bread crumbs, coating them thoroughly.
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5. Clarify the 10tablespoons of butter in the following fashion: Melt it slowly in a heavy 10- to 12-inch skillet set over low heat without letting it brown, skimming off the foam with a large spoon as it rises.
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6. Remove the pan carefully from the heat, let it rest for 2 or 3 minutes, then spoon off the clear butter and discard the milky solids (whey) at the bottom of the pan.
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7. Return 6 tablespoons of the butter to the pan. Place over moderately high heat and when the butter is very hot, add the patties. Fry about 5 minutes on each side, turning them over with a spatula.
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8. The patties are done when their outside crusts are golden brown and the puree inside shows no trace of pink when pierced with the tip of a sharp knife. Serve at once, and pour the remaining clarified butter evenly over them.
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