Chop turkey and ham finely and mix. Chop mushrooms and saute in butter and add. Cook beef stock until half has evaporated. Add butter, seasoning and chopped parsley and cook for 10 minutes over slow heat. Put through strainer and thicken with egg yolks. Blend meat mixture with this sauce and let cool. Shape into croquettes. Beat egg whites stiffly and dip croquettes twice, alternately, in egg white and bread crumbs. Fry in deep fat. Serve with any kind of salad.