Place the raw meat in a large saucepan and add the chopped carrot and celery. Blend lightly.
Beat the egg white lightly with a rotary beater or wire whisk. Do not beat until stiff, only frothy. Stir the egg white into the raw-meat mixture with a wooden spoon. Pour the cold broth over the meat and stir lightly with the spoon. Add the parsley and bay leaf. Crush the eggshell and add it.
Bring the mixture to a rolling boil, stirring constantly with a wooden spoon. Remove the saucepan from the heat.
Place a sieve over a mixing bowl and line it with a double layer of cheesecloth or with a piece of clean flannel. Pour the contents of the saucepan into the sieve and let it drain thoroughly. Reheat the broth before serving.