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200 g small noodles, raw
50 g butter
2 yolks
3 tablespoons single cream
150 g ham
1 tablespoon grated cheese
2 egg whites
salt, pepper
chives, finely sliced, parsley chopped
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Bring water to a boil, add salt and cook noodles, strain, rinse, drain. Add butter, yolks, cream, chopped ham, spices and grated cheese to the noodles. Beat egg whites until stiff, fold in the mixture. Butter a casserolle, fill in the mixture, bake at 180° C for about 35 minutes. Serve with lettuce.