Cut the veal into fairly large pieces. Place them in a large Dutch oven and cover with cold water. Bring to a boil, then skim off any foam. Add a few small onions, the carrots cut into quarters, the bouquet garni, salt, and pepper. Simmer gently for about 1 hour and 30 minutes, depending on the quality of the meat. Drain the meat and reserve the cooking broth. Thicken the broth with beurre manié* and cook the sauce for 15 minutes.

In a bowl, mix a few tablespoons of crème fraîche and the egg yolks. Season with salt and pepper, then whisk the mixture into the sauce. Bring to a boil and return the meat to the pot. Add some sliced and cooked mushrooms, as well as one or two sliced pickles. Serve very hot. This dish is usually served with plain rice or rice seasoned with curry.

Beurre manié

Use equal parts butter and flour. Place softened butter in a bowl. Mix, then add all the flour at once. Knead the butter and flour together without warming it, until you get a smooth paste. This is used to thicken sauces. Simply whisk small pieces into the sauce. The sauce will thicken quickly and become smooth.

Source: Les Secrets de la Mère BRAZIER