|White bread||9 Ounce, crusts removed (250 Gram)|
|Milk||9 Fluid Ounce (250 Milliliter)|
|Ham||5 Ounce (150 Gram, Parma Or Bayonne Style)|
|Chopped herbs||15 Milliliter, roughly chopped (1 Tablespoon, Chervil, Parsley, Chives)|
|Butter||2 Ounce (50 Gram)|
|Breadcrumbs||1 1⁄4 Ounce (30 Gram)|
|Flour||3⁄4 Ounce (20 Gram)|
1. Soak the bread in the milk. Mash with a fork, then drain. In a bowl, mix the bread with the eggs until it becomes paste-like.
2. Mince the ham finely. Fry in 30 g (1 1/4 oz) butter over a low heat. Add the chopped herbs. Mix with the bread paste and season to taste.
3. Bring some salted water to the boil in a large saucepan.
4. Form walnut-sized balls with the ham mixture and roll them in the flour. Plunge them in boiling water for 5 minutes. Drain. Fry the breadcrumbs in the remaining butter, then roll the croquettes in them.