1.8 pound/800 g veal shoulder or flank, cut into squares
3 medium carrots, cut into matchsticks
1 onion, peeled and cut in half
½ garlic head
1 bouquet garni (1/3 celery stalk, 1 bay leaf, few thyme stalks, few parsley stalks)
4-6 cups/ 11/2 l chicken stock
1 cup pearl onions, peeled
14oz/200 g button mushrooms
250 ml cream
3 egg yolks
salt
freshly ground pepper
1-3 teaspoons fresh lemon juice