(Recipe #110, page 104)
Mince enough leftover ham with some additional fat to fill a soup bowl; mix thoroughly with 3 eggs, a few crumbled zwiebacks, and some pepper. Meanwhile soak slices of white bread in milk and eggs, cover them with the meat, smooth the tops, dredge with crumbs of zwieback or white bread, and brown lightly in butter. Delicious when served with a salad as well as all kinds of leafy vegetables and beans.
Translated by David Green.