For the ham-parsley Schöberl parsley wash and finely chop, ham cut into strips. Separate eggs, beat egg whites with a pinch of salt until snowy. Carefully fold in yolks, ham, parsley and remaining spices.
Sift flour and fold in. Place the dough on a baking tray lined with baking paper and bake in a preheated oven at 160 °C for approx. 10-12 minutes.
Then cut into strips and crosswise into lozenges. Serve with fresh beef soup.
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