| 1 | In a heavy casserole, blanch the veal by covering with cold water, bringing it to a boil over high heat and boiling for one minute. |
| 2 | Drain, and rinse under cold water. |
| 3 | Return the veal to the casserole (which has been wiped clean) and add 6 cups of the chicken stock, carrots, onion, celery, leek, herbs and salt. |
| 4 | The meat should be covered in liquid; if not, add more water. |
| 5 | Bring to a boil and simmer over moderate heat partially covered for 1-1?hrs until the meat is tender. |
| 6 | Meanwhile, combine 2/3 cups of the chicken stock, 2 tb of butter and the white onions in a skillet. |
| 7 | Bring to a boil and simmer 15-20 minutes. |
| 8 | Remove with a slotted spoon to a bowel. |
| 9 | Stir the mushrooms and lemon juice to the remaining liquid in skillet. |
| 10 | Bring to a boil, cover and simmer for 5 minutes. |
| 11 | With a slotted spoon, remove the mushrooms to the bowel with the onions. |
| 12 | Pour all remaining liquid into the simmering veal. |
| 13 | When the veal is done, remove from casserole. |
| 14 | Strain the stock through a fine sieve , return to casserole and boil until reduced to ? |
| 15 | In a small saucepan, melt 3 tb of butter and stir in flour. |
| 16 | Cook this "roux" for 2 minutes and remove from heat. |
| 17 | Pour the reduced stock in and blend with a whisk. |
| 18 | Then return it to the heat, and cook stirring constantly until the sauce comes to a boil and thickens. |
| 19 | Simmer for about 10 minutes. |
| 20 | Remove from heat. |
| 21 | In a bowl whisk together egg yolks and cream. |
| 22 | Whisk in the hot sauce 2 tb at a time until ?cup has been added. |
| 23 | Then reverse the process and whisk the egg-cream-sauce mixture into the hot sauce. |
| 24 | (this is to prevent curdling). |
| 25 | Bring to a boil in the sauce pan, season with salt and white pepper and a few drops of lemon juice. |
| 26 | Place the veal and vegetables in the large casserole and pour the sauce over. |
| 27 | Toss and heat gently. |
| 28 | Sprinkle with parsley and serve |
