Crush the wild honey and sage candies in a mortar and bring to the boil with the veal stock. Reduce the sauce for the jus by half and prepare. Lightly pound the veal schnitzel, season with salt and pepper, top with sage, roll up and fix with the toothpick. "Bread" the saltimbocca in the cornstarch and prepare it for frying. Prepare the potato dumplings according to the instructions on the packaging and let them steep. Fry the bacon cubes in a pan until crispy and leave to cool on a sieve for filling the dumplings. Cut out even portions of the potato dough with an ice cream scoop. Flatten the balls, fill with bacon and shape into round, even dumplings. Place the dumplings in boiling salted water and let simmer for 15 minutes. Clean the broccoli, cut into florets and cook in a steamer over boiling water until soft. Bring the cream to the boil and season with salt, pepper and nutmeg. Add the broccoli to the cream and use the hand blender to make a broccoli puree. Prepare the broccoli puree for serving. Fry the prepared saltimbocca in the pan on all sides with sunflower oil, deglaze with the forest honey, sage jus and leave to stand with the lid on for about 5 minutes. Arrange the saltimbocca and the bacon dumplings on warmed plates, add the broccoli puree in a fir shape and serve quickly.