In a small bowl, place the milk and soak the bread slices for 15 minutes, then squeeze the bread dry and cut in small pieces.
In a larger bowl, mix the bread with both kinds of meat, the softened butter, salt and pepper.
Grind it together in a grinder until getting and smooth mixture.
Make from the mixture 6 oval patties, then dip each first in egg and then in the breadcrumbs (coating good both sides).
Clarify the remaining butter, melting it slowly in a heavy skillet over low heat, skimming off the foam as it rises.
Remove the butter from the heat and let it sit for 3 minutes, then spoon off the clear butter and discard the milky solids at the bottom of the pan, return 6 tbs of butter to the
Place over medium fire and when the butter is hot fry the patties for 6 minutes each side or until the outside is golden brown and the inside doesn't look pink.
Pour remaining clarified butter over the patties and serve immediately, we served with some potato puree.