4 pounds veal breast, boned, cut in large dice
20 pearl onions
2 quarts beef stock
1 sachet d'epices (1 tablespoon chopped parsley, 1 tablespoon peppercorns, 1 tablespoon thyme leaves and 1 bay leaf in a cheesecloth bag)
6 tablespoons butter, divided
1/2 cup all-purpose flour
6 ounces (about 2 cups) white button mushrooms, cleaned and sliced
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 egg yolks
1 cup heavy cream
Salt and freshly ground black pepper
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