1/4 c. chopped parsley
2 tbsp. softened butter
1 1/2 lbs. hamburg
1/2 lb. lean ground pork
1 1/2 tsp. salt
Freshly ground pepper
4 slices crustless bread
2 tbsp. water
3 eggs, separated
3 tbsp. oil
3 tbsp. flour
1 c. beef broth
3/4 c. sour cream
2 tbsp. dry sherry
1/4 lb. mushrooms, chopped

Preheat the oven to 350 degrees. Mix together the parsley, butter, hamburg, pork, salt and pepper. Soak the bread in the water. Tear the bread into small pieces and add to the meat, along with beaten egg yolks. Mix thoroughly. Beat the egg whites until stiff. Fold into the meat mixture with a fork. Form into oblong patties about 3 inches long.

In a frying pan, heat the oil and saute the patties on both sides until browned. Place in a casserole. Remove all but 3 tablespoons of the drippings. Stir in the flour and brown slightly. Add the broth and bring to a boil, stirring constantly, until sauce has thickened. Add the sour cream and heat, but do not boil. In another skillet, heat the sherry and saute the mushrooms. Add to the sauce. Pour the sauce over the patties. Cover and bake for 30 minutes.