For the wild garlic dumplings, cream the fat with the eggs. Season with salt, pepper and nutmeg.
Mix with wild garlic, garlic and curd cheese, finally add the breadcrumbs and let stand for 10 minutes.
For the sauce, heat the flour dry (lime), pour in milk and simmer a bit. Stir in the sheep’s cheese and heat until the cheese has melted.
Add salt, pepper and herbs, form dumplings and let them stand in lightly boiling salted water for 8 minutes.
Drain, serve with the cheese sauce and garnish the wild garlic dumplings with vegetable strips.