2 1/2 lb Boneless veal stew meat

      6 c  Low-sodium chicken broth

           -OR all or part Water
      1 sm Onion; roughly diced

      2    Celery stalks; sliced

      1 md Carrot; roughly diced

    1/2 ts Salt; or as desired

    1/2 ts Whole white peppercorns

    1/4 ts Ground nutmeg

    1/2    Lemon

      5 tb Unsalted butter

      5 tb All-purpose flour

    1/2 c  Dry sherry

      1 c  Whipping cream

     24 sm Mushroom caps

     24    Cooked crayfish tails

           - shelled,  -=OR=-
     12 oz -Cooked lobster meat

  COMBINE THE VEAL and 4 cups broth in a 5-quart heavy pot over high heat on
  top of the stove. Cover and bring to a boil. Remove any scum that comes to
  the top of the pot, then add the remaining broth, the onion, celery,
  carrot, salt, pepper, nutmeg and lemon. Reduce heat to low and let simmer
  for 1 1/4 hours, or until meat is just tender. Meanwhile, melt the butter
  in a pot, over low heat, and whisk in the flour. Cook, stirring, 2 minutes
  and remove from heat. Set aside until the meat is cooked. When the meat is
  done, remove it from the liquid with a slotted spoon. Pick off and discard
  any vegetables that cling to the veal. Place the butter-flour mixture over
  medium-low heat on the stove. Strain the cooking liquid into it, whisking,
  and add the sherry and cream. Discard vegetables in the strainer. Cook,
  stirring, until mixture thickens, about 3 to 5 minutes. Replace the meat in
  the pot and add the mushrooms and crayfish. Pour in the sauce, place the
  pot, uncovered, over medium heat and cook 10 minutes. To serve, pour into a
  serving dish.