Wipe the knuckle of beef and cut meat from the bone into small pieces. Put bone and meat in a kettle, cover with water.
Dice the carrots and slice the onion. Add to kettle with the celery, parsley and bay leaf. Bring to a quick boil, reduce the heat and let simmer 5 hours.
Strain. Chill and remove fat. Reheat and add the butter balls. Remove the balls to soup bowls with a slotted spoon after they have boiled 10 minutes. Add the wine, cream and salt to the soup in the kettle and heat through. Do not allow to boil.
Cream the butter; add 2 cups of the flour sifted with salt. Moisten with ice water. Form into balls about the size of a walnut. Roll the balls in the remaining flour. Add to the soup, cover and keep at low boil for 10 minutes.
Make approximately 24 balls.