Cut ham into small cubes, finely chop shallots and sauté both in 1 tablespoon butter. Leave to cool. Cream butter in a bowl until fluffy. Separate eggs and stir in all yolks. Soak de-barked toast in a little lukewarm milk. Squeeze out and stir in with white bread crumbs, salt, pepper, nutmeg, herbs and ham. Beat egg whites until not quite firm and gently stir in alternately with flour. Line baking sheet with baking paper and spread mixture about 2 cm thick. Bake in the preheated oven at 180 °C convection oven for 8-10 minutes. Cut into lozenges or cubes. Pour hot soup over them in deep plates and serve quickly so that the Schöberl do not fill up with soup prematurely.
Preparation Tip:
The Schöberl can be varied with a variety of other ingredients, such as finely chopped pickled tongue, vegetables, asparagus, but also veal or even goose liver.
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