1 Preheat your oven to 220°(th7+)
2 Place in a baking pan your meats (without the rinds and the ½ veal feet), the bones, the onions* and roast them in the oven until completely browned (30 minutes)
3 In a large pot pour 4 liters (4.25 qt) of water, the rinds, the feet and ear cut in half, the salt, the pepper, the diced carrots and the sliced leek, the thyme, the bay leaf, then add your roasted meats, bones and onions, then pour a ladle of your liquid to "deglaze" the drippings from your pan and pour it back in.
4 Cook for 4 hours 30 minutes at very gentle simmers, skimming if necessary.
5 After this time, place a strainer with a cloth over a pot or basin then slowly pour the liquid with a ladle, try to recover the different pieces of cooked meats to make other recipes (Parmentier, ravioli, cold salads etc), let it drain until your liquid is clear and cold, then refrigerate for 2 hours.
6 Remove your liquid from the fridge and remove from the top all the fat that has solidified. Pour it back into a pot to heat, then when it comes to a boil pour in your mixture of beaten (barely) egg whites, ground meat and tarragon, lower your heat and let the whites solidify on the surface for about 15 minutes.
7 Then place in a chinois or strainer an airy cloth (cheesecloth or similar) and gently add ladle by ladle all the contents of your pot and let it drain slowly.
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