Custard Turkey With Cucumbers

Preparation:

Preparation: In a pan with hot oil, brown the turkey bones for 5 minutes over high heat, then remove them from the pan and let them drain. Dice the cucumber, celery and carrots, place all the vegetables in a saucepan with 20 g of melted butter, add the onion brunoise and fry over very low heat until soft. Sprinkle them with the flour, allow it to flavor for a few minutes, then pour the turkey broth into the saucepan, add the pepper, parsley and bones and cook over low heat for about half an hour. After the indicated time, add the cream and bring to the boil, finally pass the cream through a fine sieve, collecting the proceeds in the same cooking container. Brown the cucumber brunoise in a pan with the rest of the butter over low heat for 5 minutes, then add it to the cream together with the diced turkey breast. Serve the cream hot, garnished with the sprigs of dill.