Baked stuffed buns
250 g ham
1 and 1/2 cup (300 ml) meat broth
30 g butter
3 tbsp (30 g) flour
Make a light roux from the butter and flour, dilute with broth and boil until a thick porridge . Add chopped ham and parsley, pepper, salt and mix well. Remove the middle of the slit rolls, filled with the mixture and bake 10 minutes in a hot oven.