Trim the veal or chicken to remove the tough nerves and skin.
Pass the trimmed meat though a meat grinder fitted with the finest disk. Alternatively, finely mince by hand using a chef’s knife.
Place the ground meat in a food processor fitted with the metal blade. Add just enough egg white to moisten and process to a smooth purée. To obtain the smoothest texture, push the purée through a tamis.
Place the purée over a bowl filled with ice.
Beat while adding chilled heavy cream, a bit at a time.
Season with salt and pepper to taste.
To check for proper seasoning, bring a small saucepan of water to boil. Shape a small quenelle of the mixture and poach it briefly in the boiling water. Drain well and taste.