Peel and very finely dice one onion, peel and press the garlic clove. Clean and dice 800 g of celery, set aside a handful of celery leaves for garnish. (pack in freezer bag, put in the fridge – Ph).
Heat 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 cook at low heat for half an hour in an open saucepan. Then cool the stock completely, pour through a sieve into another saucepan and refrigerate. (To this point, cook 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. Add the ice-cold celery stock, stir through and bring to a boil at a moderate temperature. Scrape along 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 minutes, then steep for 30 minutes. Spread a strainer 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 and salt. Place in
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