For the Turkey Patties:  Melt 2 Tablespoons unsalted butter in a skillet over medium low to medium heat.  Add the onions and for about 10 minutes until very tender, but not browned.  Place in a large mixing bowl to cool.

Add the turkey, 2 Tablespoons softened unsalted butter, seasonings and egg to the onions in the mixing bowl.  Beat vigorously with a wooden spoon to blend thoroughly.  Correct the seasonings.

Separate the turkey mixture into four portions, and form into patties ¾-inch thick.  Cover with waxed paper and refrigerate until ready to use.

Just before sautéeing, roll the patties lightly in the flour; shake off the excess flour.

Place the butter and olive oil in a large skillet and set over moderately high heat.  When the butter foam begins to subside, add the patties and cook for about 2 minutes.  Lower the heat to medium and continue cooking for an additional 3 minutes.  Turn and cook for 5 minutes more (a total of 10 minutes).  Place the patties on paper towels to drain, and keep warm while finishing the sauce.

For the Mushroom Cream Sauce: In the same pan used to cook the patties, add the shallots; sauté for about a minute without browning.  Stir in the mushrooms and sauté lightly for a minute or two without browning.  Pour in the liquid and boil down quickly over high heat until the liquid is syrupy.  Stir in the cream and boil down again over high heat until the cream has thickened slightly.  Remove from the heat; taste carefully for seasoning.

Pour the sauce over the turkey patties and serve.  Yield:  4 servings.

*May use any combination of chicken stock, beef stock, beef bouillon, port, Madeira, white wine or dry white vermouth to equal a total of ½ cup.