Ham croutons

Peel the bread from the crusts, cut the flesh into sticks 1 cm wide and 6-7 cm long. Fry the sticks in oil, cool. Rub the butter with mustard and spread the sticks on all sides. Grind the ham on a meat grinder, wipe the eggs through a colander. Roll the sticks on two opposite sides in crushed eggs, on the other two sides in ham. Press tightly with your hand on all sides so that the ham and eggs do not crumble.