Schöberl of Ham

For the Schinkenschöberl, soak the rolls in plenty of milk or water.

Cream the butter, squeeze the rolls well and add them.

Then add the yolks, salt, parsley and finely chopped ham.

Finally, carefully fold the beaten egg whites into the mixture.

Spread evenly on a baking tray and bake at 180 °C, in the preheated oven, on the middle shelf until the Schöberl are golden brown.

Cut into small pieces of the same size and serve with the soup.

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