Summary

Ingredients

• 1 poulard (s), ready to cook
• salt and pepper

For the filling:

• 2 rolls
• 0.5 ½ cup milk
• 2 egg (s)
• 100 g Parma ham, diced
• 0.5 ½ bunch chives
• 0.5 ½ bunch lemon balm
• 0.5 ½ cup parmesan cheese, grated
• 1 pinch (s) nutmeg
• some fat for frying
• 100 g butter
• 1 tablespoon basil, dried
• 1 tablespoon oregano, dried

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Instructions

1. Cut the rolls into small cubes and soak them in a bowl with the milk. Then squeeze out well, work with the eggs, ham, chopped herbs and cheese to a firm mass. Season with salt, pepper and nutmeg. Pour into the poulard and sew up with kitchen thread.
2. Heat the fat in a roasting pan, place the poulard backside down and cook in the oven preheated to 220 ° for about 70 minutes. Melt the butter in a small saucepan, add the basil and oregano and brush the poulard with it several times during the cooking time.