Cut the bread into cubes. Cut the shallots into fine cubes and sauté them in the Ländle butter.
Pour Ländle milk on top and bring to the boil once. Season with a little salt, pepper and nutmeg and pour over the toast.
Add eggs and Ländle Arlberger and mix well. Finally, fold the beaten egg white into the mixture and refine it with herbs such as chives and parsley. Form dumplings and fry in hot oil.