Put the dumplings in a pot. Cover with cold water and let it swell for about 5 minutes. Turn over from time to time. Then bring to the boil, add salt and cook over medium heat for about 15 minutes.
In the meantime, clean and wash the leek and cut it into rings. If necessary, wash, clean and halve the mushrooms. Cut bacon into fine strips. In a large frying pan, leave it crispy and set aside.
Add oil to the bacon fat. Fry the mushrooms and leek for about 5 minutes while turning. Season with salt and pepper. Deglaze with stock and cream, cook for another 5 minutes. Add sauce thickener, bring to the boil again.
Season to taste with salt, pepper, lemon juice and nutmeg. Wash and chop the herbs. Cut bread dumplings out of the foil, turn in the herbs and arrange on the vegetables. Sprinkle bacon over them. Serve garnished with lemon and parsley.