Cut ham in small pieces and then fry it in the oil with chopped leeks and parsley. Add peas, Dolly little water, add salt, sprinkle with pepper and stew. Then take about 1/4 of the mixture and then blend. Separately prepare bechamel flour, the butter and meat broth and mix it with peas and pea puree and grated cheese. When the mixture is cool, add the egg yolks, which are crushed in advance, and beaten egg whites. Pour into greased container and bake in a water bath.