Melt the tbsp of butter in a pot and then over a low flame, add the flour, mixing well with a wooden spoon to form a roux. When the roux turns yellows slowly add the cold milk (always stirring), and a little salt. Let everything thicken over a low heat (about 20 minutes), stirring constantly with the wooden spoon to avoid lumps. Continue stirring until the roux leaves the sides of the pot (nowadays, cooks use hand mixers or beaters).
Mix well apart the cottage cheese and the pieces of smoked ham.
Let it stand until it cools. Then take small portions and fill them with the ham and cheese mixture. Give the form of a small ball, either round or oval.
Place the 2 well beaten eggs in a bowl and in another bowl place the finely grated bread.
Coat each roll with the bread crumbs, then dip into the eggs and again into the grated bread and fry them in very hot and deep oil (6 pieces at a time). Let them rest on paper serviettes to drain off the oil.