3 lb To 3 1/2 lbs boneless veal

           -shoulder cubed
      1 ts Salt

      5 tb Butter

     18    Peeled white onions

           Water
      1 lb Fresh mushrooms, quartered

  6 2/3 c  Chicken stock

      2    Carrots peeled and cut into

           -strips
      1 ts Lemon juice

      3 tb Flour

      1    Onion

      2    Egg yolks

      2    Celery tops

      1 c  Heavy cream

      1    Leek

           Salt
      1 ts Thyme

           White pepper
      1    Bay leaf

      2 tb Finely chopped parsley

      4    Parsley sprigs

  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. Drain, and rinse
  under cold water.  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. The meat should be covered in  liquid;  if not, add more
  water.  Bring to a  boil  and  simmer  over moderate heat partially covered
  for 1-11/2 hrs  until  the meat is tender.
  Meanwhile, combine 2/3 cups of the chicken stock, 2  TB  of butter and the
  white onions in a skillet. Bring to  a  boil and simmer 15-20 minutes.
  Remove with a slotted spoon to  a bowel. Stir the mushrooms and lemon juice
  to the  remaining liquid in skillet. Bring to a boil, cover and simmer for
  5 minutes. With a slotted spoon, remove the mushrooms to the bowel with the

  onions. Pour all remaining liquid  into  the simmering veal.
  When  the  veal is done, remove from casserole. Strain  the stock through a
  fine sieve , return to casserole  and  boil until reduced to 1/2. In a
  small saucepan,  melt  3  TB  of butter and stir in flour. Cook this "roux"
  for 2 minutes and remove from heat. Pour the reduced stock in and blend
  with a whisk. Then return it to the heat, and cook stirring constantly
  until  the sauce comes to a boil  and  thickens. Simmer for about 10
  minutes. Remove from heat.
  In a bowl whisk together egg yolks and cream. Whisk in the hot sauce 2 TB
  at a time until 1/2 cup has been added. Then reverse the process and whisk
  the egg-cream-sauce  mixture into the hot sauce. (This is to prevent
  curdling.) Bring  to a boil in the sauce pan, season with salt and white
  pepper and a few drops of lemon juice.
  Place  the  veal and vegetables in the large casserole  and pour the sauce
  over. Toss and heat gently.  Sprinkle  with parsley and serve.
  From: The Cooking of Provincial France, Time/Life Foods of the World Series