Melt the margarine in 2 dl of salted boiling water and thicken down the flour slowly while constantly stirring. When the dough starts to separate from the bottom, remove it from the heat and let it cool down. Then mix in the eggs (one at a time) and the cut soft cheese with ham. Form with moistened palms the walnut-sized balls and fry them in hot oil. Serve warm with a cold sauce (tartar, cream, etc.) or with salad. In order to easily cut the processed cheese into cubes, you need to keep it for some time in the fridge.

Spread each slice of ham with “Champignon” cheese, then pepper and fold.  Place each roll into flour and beaten egg. Repeat this once again and place it in the hot oil; fry briefly. Serve the fried rolls with a fresh salad or tartar sauce.

Place the flour in hot margarine or butter, stir, pour in the milk and cook for about 15 minutes, constantly stirring. Then add the cheese diced in larger cubes, pepper, mustard, salt, and cook again until the cheese melts evenly. Finally stir in the finely sliced hard-boiled egg and parsley. “Champignon” sauce can be served with a variety of roast meat dishes or with grilled steaks.