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1
In a large enameled cast-iron casserole, cover the veal with cold water.
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2
Bring to a simmer and cook for 2 minutes.
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3
Drain the veal and rinse it under cold water.
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4
Wash out the casserole and return the meat to it.
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5
Add 8 cups of the stock, the large onion, garlic and bouquet garni and season with salt.
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6
Bring to a simmer, cover partially and simmer over moderate heat until the veal is very tender, about 1 hour and 15 minutes.
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7
Drain the veal; reserve the broth.
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8
Discard the onion, garlic and bouquet garni.
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9
Rinse out the casserole and return the meat to it.
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10
Meanwhile, in a saucepan of boiling water, blanch the pearl onions for 30 seconds.
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11
Drain and transfer to a bowl of ice water.
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12
Drain again.
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13
Trim the roots and peel the onions.
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14
In a skillet, melt 1 tablespoon of the butter.
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15
Add the pearl onions and remaining 1/2 cup of stock.
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16
Season with salt, cover and cook over low heat until the onions are tender, 30 minutes.
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17
Scatter the onions over the veal.
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18
In a bowl, toss the mushrooms with the lemon juice.
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19
In a large saucepan, melt the remaining 4 tablespoons of butter over low heat.
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20
Add the flour and whisk until bubbling.
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21
Add 3 1/2 cups of the reserved veal broth and bring to a simmer, whisking constantly.
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22
Simmer over low heat, whisking frequently, until thickened, 10 minutes.
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23
Add the mushrooms, season with salt and white pepper and simmer over low heat for 10 minutes.
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24
Pour the mushrooms and sauce over the veal and add 2 tablespoons of the cream.
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25
Cover and simmer for 5 minutes, stirring occasionally.
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26
In a medium heatproof bowl, whisk the yolks with the remaining 1/2 cup of cream; season with salt and white pepper.
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27
Gradually ladle in about 1 cup of the hot sauce from the stew, whisking.
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28
Pour the enriched sauce into the casserole and warm the stew over low heat, stirring gently, until thickened; do not let the sauce simmer.
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29
Stir in the parsley and serve with potatoes, rice or noodles.
