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1
Preheat the oven to 350.
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2
In a large enameled cast-iron casserole, cover the veal with cold water and bring to a boil over high heat, skimming as necessary.
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3
Drain the meat in a colander.
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4
Return the meat to the casserole and add the carrots, onion, bouquet garni, stock and wine.
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5
Cover and bring to a boil over high heat, then cook the veal in the oven for about 2 1/2 hours, or until very tender.
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6
Meanwhile, in a large nonreactive skillet, melt the butter over moderately high heat.
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7
Add the leeks and mushrooms and cook, stirring, for about 1 minute.
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8
Add 1/2 cup of water, the lemon juice and 1 teaspoon of salt and reduce the heat to low.
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9
Cook until the leeks and mushrooms are tender, about 10 minutes.
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10
Transfer the stew to a colander set over a bowl.
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11
Discard the spice bag.
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12
Transfer the meat and vegetables to a large shallow bowl, cover and keep warm.
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13
Pour the broth back into the casserole and boil over high heat until reduced to 2 cups, about 15 minutes.
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14
Add the peas and cook until tender, about 2 minutes.
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15
Using a slotted spoon, remove the peas from the broth and add them to the bowl with the veal.
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16
In a small bowl, whisk the egg yolks and cream.
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17
Whisk in 1/2 cup of the hot broth.
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18
Add the egg-yolk mixture to the casserole and whisk constantly over moderately low heat until the sauce thickens, about 8 minutes; do not let the sauce boil.
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19
Remove from the heat and continue whisking for a minute or two to stop the cooking.
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20
Stir in the tarragon and season with salt and pepper.
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21
Pour the sauce over the veal and vegetables in the bowl and serve.
