2 cups diced carrots
2 cups sliced leek whites (1/4-inch rounds)
1 roaster chicken (2 to 3 pounds)
One 8-ounce beef bone, about 1 inch thick
1 cup celery leaves (from 2 heads of celery)
2 carrots, peeled and sliced
1 large leek, white part only, cut in half lengthwise
1 small onion, quartered
1 bunch fresh parsley
8 ounces ground pork
8 ounces ground veal
1/4 teaspoon white pepper
2 eggs whites, lightly beaten
4 ounces (1 stick) unsalted butter
1 cup all-purpose flour
1 teaspoon salt
4 large eggs
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