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.

Roll out thinly the thawed dough (puff pastry) and cut into the size of the mold forms in which you will bake baskets. Then place the dough into the molds; arrange the diced cheese on top. Stir well eggs, milk and flour, add the spices and pour over the pastry. (The sauce should not exceed more than ¾ of the mold height). Bake the baskets for about 15 minutes in a preheated oven at 220 ˚ C. Serve hot with beer or tea.