Bouillon with Salt Cucumbers

Ingredients

• 1 1/2 funt beef, shin
• 1 1/2-2 funt veal breast
• 3/4 funt roots (celeriac, parsley)
• 1 onion
• 1 herb bundle
• 6 salt cucumbers
• 3 egg whites for the raft
• cucumber brine
• dill

Instructions

1. Cook a shin bouillon; add veal breast, browned root trimmings, onion, cucumber skins/seeds and a bouquet; simmer.
2. Cook the veal breast, then press and cool; turn and cook celeriac and parsley separately.
3. Add the cucumber flesh; boil and clarify the brine and add to taste.
4. Combine roots and portioned breast; boil once and serve over dill.