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Makes about 50 pieces


  • 150 g bread half-white
  • 2 decilitres milk
  • 1 bunch parsley
  • 125 g ham slices
  • 75 g mild Emmentaler AOC
  • 60 g low fat curd cheese
  • 2 eggs
  • salt, pepper


  • Cut bread into cubes. Heat milk and pour over the bread. Let soak for 30 minutes. Squash well with a fork.
  • Chop parsley finely. Cut ham into squares and Emmentaler AOC into small cubes. Whisk well curd cheese and eggs. Mix with parsley, ham and cheese. Add bread and mingle carefully and flavour.
  • Put mass on a baking tray covered with baking parchment, spread to about 2 cm thickness, cover with transparent films and store cool.
  • Bake at 220°C for about 20 minutes. Cut into cubes.