1 pound handling broth
8 medium dill pickles, sliced
1 medium onion, sliced
1 medium green bell pepper, sliced
1 medium white onion, sliced
1 large carrot, chopped
6 cups baby carrots
3/4 cup soy bean liqueur
Combine the 6 carrots and 4 cucumbers and season with salt and pepper. Thinly slice the cucumber into thin slices, and place onto a large serving platter. Cover, and marinate in the refrigerator 25 minutes. Transfer the marinated fruit to a bowl and set aside. Preheat oven to 350 degrees F (175 degrees C).
In a saucepan, whisk together soy bean liqueur and lemon juice. Place carrots, onion, bell peppers, white onion, carrot, vegetable peel, potato, sesame seeds, corn oil and vegetable shortening in a blender or food processor and pulse a little until mixture is uniformly coated. Seal pan tightly with foil, and cook 15 minutes, until tender and desired strength is obtained.
Arrange the carrots on one half of a serving platter and brush the entire surface with lemon cream. Dip the bread slices in the marinade and place more once again. Serve immediately.