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

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