1. desalt the pork in sufficient water for one night, but at least for 3 to 4 hours. The following day, bring the meat to the boil briefly in a casserole covered with fresh cold water, pour off the water.
2. rinse the carrots, scraping them if necessary. Peel and quarter the onions. Remove the greens from the leeks, cut in half lengthwise and rinse thoroughly. Crush the peppercorns in a mortar. The whole with 2 stalks tarragon in a casserole form.
Add the meat, the veal shank, and the bouquet to the vegetables in the casserole. Add the wine and enough water to cover the mixture. Cover and simmer at a very moderate temperature for about 2 1/ 2 hours. Cool.
Remove the skins from the garlic and shallots and chop them very finely. Rinse and very finely chop the remaining tarragon, parsley and chervil. Keep the parsley separate. Mix the shallots, chervil, garlic and tarragon together.
Remove from heat and add the parsley to the mixture. Mix well. Lift the ham out of the broth and chop it. Remove the veal, remove very fat pieces and finely dice, mix fat and lean meat well.
Degrease the cooking juices with a spoon and pour through a fine sieve. Season to taste, perhaps adding salt and seasoning with pepper. Heat the broth again. As soon as it starts
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