KAISERS JAGDPROVIANT
(The Kaiser's Hunting Vittles)
1 loaf French Bread
150 grams Gervais cheese or curd cheese
Salt
Pepper
Mustard
Anchovy paste
300-400 grams ham
300-400 grams smoked pork
400 grams Edam cheese
3-4 hard boiled eggs
100 grams chopped pickles
Chopped chives to taste
Cut one end off the French bread with a long knife and hollow out the loaf with a spoon to
the width of a finger. The bread removed with the spoon should now be cut finely and set
aside. Finely cube the ham, smoked pork, cheese and pickles. Separate the egg whites from
the yolks of the hard boiled eggs and likewise cube, after which pass the yolks through a
sieve. In a pot, melt butter and stir until foamy, mix in Gervais or curd cheese as well
as the sieved egg yolks and the finely cut bread. Flavor with salt, pepper, mustard and
anchovy paste. At this point, mix all of the ingredients for the filling together and
carefully insert the filling into the hollowed-out loaf and compact firmly. Reattach the
severed end and wrap in a moist towel or in aluminum foil and refrigerate overnight. Cut
the French load in 1" slices and serve.