| • | Wash and cut down the veal into 2-inch blocks and stick the onion with a clove.
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| • | Tie together the thyme, bay, celery, and parsley.
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| • | Melt 3 tbsp butter with oil in a dutch oven or casserole and add the veal to it.
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| • | Cook it until brownish on all sides.
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| • | Combine the carrots, onion, herbs and table salt with it, mix well.
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| • | Add water to cover the meat and cook on high flame, bring in it to a boil.
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| • | Decrease the heat, cover and simmer for about 45 minutes.
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| • | Clean the mushrooms cut down them into one-fourths and strip the white pearl onions.
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| • | Melt 3 tbsp butter in the skillet and saute the mushrooms, table salt and pepper in it until light brown.
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| • | Take aside the mushrooms from it and add 2 tbsp butter in the skillet.
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| • | Fry the onions in it for about 1 or 2 minutes.
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| • | Place the mushrooms back to the skillet and keep warm.
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| • | Combine the egg yolks with the cream and one-half of the citrus limon juice in a bowl, mix well.
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| • | Remove the mushrooms, meat and onions and put them in a serving up dish.
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| • | Pour the cream with the egg-yolk in the meat juice in the casserole and cook on very low burn for about 10 minutes, do not boil it.
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| • | Now pour this sauce all over the meat in the dish.
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| • | Add the citrus limon juice, table salt and pepper if needed.
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