Creamy Mushroom Veal Stew

Directions

1. In large Dutch oven over medium-high heat, heat to boiling 4 cups hot water, veal, carrot, one quartered onion, salt, cloves and bay leaf; reduce heat to low and simmer for about 1 1/2 hours.
2. With slotted spoon, remove veal to warm platter and set aside. With a fine sieve, strain broth; add remaining onions, cover and cook 10 minutes; add mushrooms and cook for 10 more minutes or until onions are tender.
3. With slotted spoon, remove onions and mushrooms; set aside with veal. Over high heat, cook broth to reduce it to 1/3 volume or about 1 1/2 cups. Return meat and vegetables to broth; heat.
4. Meanwhile, in small bowl, mix egg yolks, cream and lemon juice; stir in about 1/2 cup hot broth; stir mixture into stew. Heat until mixture thickens slightly. Garnish with chopped parsley.