Beat 1½ spoons butter with 5 egg yolks until white, add 1 spoon water, and sprinkle on enough flour to make a rather thick dough. Mix as well as possible and add salt and 5 beaten egg whites. Cut up ¼ lb boiled ham and ¼ French roll into very small pieces, fry in 1 spoon butter, and mix with the dough. Shape the dough into large balls and drop them into boiling salted water or bouillon. Turn out onto a platter and pour on browned butter.