Prague ham served with olomoucké tvarůžky sauce and tender bread dumplings

Serves 6

600g Prague Ham, steamed (Get it in every bigger supermarket or in deli shops such as Lahůdkářství Jan Paukert)

Béchamel sauce with olomoucké tvarůžky (Olomouc mature cheese):
150g Butter
40g Plain flour
1 Shallot (eschalot) onion
200ml Broth (Ideally a meat broth – veal or chicken)
200ml Cream
200g Olomoucké tvarůžky (Olomouc mature cheese)
Saffron
Salt
White Pepper

Bread Dumplings
2 bread rolls (rohlík or houska), broken up and dipped in milk
1 spoon of butter, softened
1 egg
1 spoon of chopped up parsley
salt
a pinch of ground mace (muškátový květ)
breadcrumbs

Sauce
Clarify the butter (melt it) and let it solidify again.

Roast the shallot until pink, add flower and allow it to form a light roux. Pour broth over it, followed by the cream and let it boil for 20 minutes.

Add salt and flavor with the white pepper, add further cream to make it smoother, boil shortly and strain it. Following this, mix in pieces of the Olomoucké tvarůžky and boil, seasoning it with saffron.


Bread Dumplings
Dip the pieces of bread rolls into milk, squeeze out the excess milk. Then, mix it with parsley, whipped butter with salt, pepper and eggs. Use breadcrumbs to achieve the desired density and form into dumplings. Boil in a large pot for five minutes.


Pour the sauce over warm ham in slices and complete it with tender bread dumplings.