* 4-6 servings Peel one onion and cut into very fine cubes, peel the garlic clove and press through the press. Clean 800 g of celery and cut into cubes, set aside a handful of celery leaves for garnish. (Put in freezer bag, refrigerate – Ph) Heat the butter with 1 tbsp oil in a large shallow saucepan.
Sauté diced onion, garlic and diced celery with bay leaf and peppercorns. Pour in veal stock, bring to a boil and simmer for 30 minutes in an open saucepan. Then cool the stock completely, pour through a sieve into another saucepan and refrigerate. (Cook to this point the day before – Ph).
Clean and very finely dice the remaining celery, onion, carrots and leek. Place in a large shallow saucepan with the tarragon, the marbled leg meat and the egg whites and mix well. Pour in the ice-cold celery stock, stir through and bring to a boil at a moderate temperature. Scrape the bottom of the pot frequently with a wooden spatula to prevent the egg whites from sticking.
Once the stock boils and the egg white and clarified meat have bound the turbidity, stop stirring. Make the stock bubble in about 5 min, then steep for half an hour. Spread a sieve with a muslin cloth and pour the stock through it into another saucepan. Season with salt and pepper.
Sauté the shrimp briefly in the remaining oil and season with cayenne pepper.
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