|Cooked ham||8 Ounce|
|Chopped parsley||1 1⁄2 Tablespoon|
|Dry mustard||1 Pinch|
|Breadcrumbs||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Soften gelatine in 1 1/2 tablespoons water.
Mince or chop ham finely.
Melt butter, add flour and cook, stirring, 1 minute.
Remove from heat, gradually add milk.
Return to heat, cook until thickened, stirring constantly.
Dissolve gelatine over hot water.
Add ham, parsley and gelatine to sauce, add mustard and nutmeg; season to taste.
Spread on tray, refrigerate until set.
Form into balls, about the size of large walnut.
Dip in beaten egg, then in breadcrumbs; do this twice.
Deep fry until golden brown.