Put the beef and the white mirepoix through the meat grinder with the coarse disk. Mix well with the spices and the egg whites. Add the tomatoes and a little crushed ice or ice cubes. Add the stock to the mixture and slowly bring to a boil, stirring constantly. Set aside and let steep for about 1 hour. Strain through a strainer with an etamin (straining cloth) and season with vodka or gin and salt.
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