In a small container we blend together the veal, cream, salt and egg white.
Next in a small pot we add our stock and bring it to the boil. Shaping the blended veal meat into small dumplings we cook them in the beef stock, once cooked we remove them to a small bowl until needed.
Using another small pot we add our more stock and bring it to the boil reducing it by a third to improve its flavour.
Next we cut carrots, celery and leek into long thin strips and cook them in stock until soft and tender then refresh under cold water.