Bouillon with Salt Cucumbers

Ingredients

• funt beef, shin
• funt veal breast
• funt roots (celeriac, parsley)
• onion
• herb bundle
• salt cucumbers
• 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.