Cut the toast into small cubes and place in a large bowl.
Now the onions and shallots are peeled and cut into small cubes. The cubes are then sweated in 2 - 3 tablespoons of olive oil and extinguished with the milk and generously seasoned with salt and pepper. Then let it simmer briefly and mix with the bread and knead.
Now chop the olives and whisk them with the chopped parsley and rosemary with the eggs.
Add to the bread cubes and knead thoroughly, then leave to swell for 10 minutes.
Now butter aluminum foil and shape the dough into rolls in portions, place on top and roll up tightly (should make 2 to 3 rolls).
Bring a large saucepan of salted water to a boil, then turn the temperature down. Now let the rolls cook below the boiling point for about 25 minutes.
Then take the rolls out of the water, remove the foil and let the dumplings cool down. Then cut the dumplings into 1 cm thick slices.
Now cover the bottom of a pan generously with the olive oil and heat it to medium heat.
Mash the garlic clove with the back of a knife and add to the hot pan. Pan the garlic for a few minutes in the hot pan and then remove it.
Now fry the dumpling slices in hot oil on both sides until golden brown.
Goes well with pork medallions, fried fish and roast beef.