Old Viennese Ham, Baked
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g pasta (Fleckerl)
- 4 egg (s)
- 250 g cream
- 250 g sour cream
- 250 g ham, best lihtly smoked, no bacon
- 60 g breadcrumbs
- Salt and pepper, whiter
- Breadcrumbs for the mold
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Boil the stains in salted water, drain and allow to cool. Beat 3 egg yolks and 1 whole egg. Add the cream and sour cream and stir until smooth. Mix with the pasta.
- Cut the ham into flakes (the size of a patch) and add to the mixture. Season to taste with salt and white pepper. Then mix in the breadcrumbs. Firmly whip up the 3 egg whites and carefully fold them into the mixture.
- Pour into a mold greased with butter and sprinkled with breadcrumbs. Bake in a preheated oven at 180 degrees until golden yellow (depending on the type of shape. Make a fork test, but takes about 30 minutes)
- They taste best when served steaming hot with a little fresh chives. Green salad is served with it. But they also taste very good cold.
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