To begin, cube or mince the beef an add to 2 liters of cold water.
Then stir in the beef bones, root vegetables and the ½ onion, bring to a boil an let simmer at least 1 ½ hours (should not exceed 2 hours).
Let the soup cool and skim off the layer of fat.
Add egg whites to 250 milliliters of cold water and stir well, incorporate into soup while stirring constantly.
Bring to a boil once again, and let simmer until the soup is clear.
Strain through a cheese cloth or kitchen towel - season if necessary.
In the meantime, prepare the body of the soup by mincing the veal together with a roll that has been lightly soaked in milk - combine with egg, egg yolks, spices and a shot of heavy cream and mix well.
Grease a small pan with butter, sprinkle with bread crumbs and spread in the mixture to the thickness of 1" (about the width of a thumb).
Preheat the oven between 350 – 400 °F and lightly bake approximately 15 minutes.
Remove immediately from pan as soon as the mixture has cooled and cut out in any desired shape, diamonds or stars for example, and incorporate into soup.