Place the veal in a large pot and cover with cold water. Bring to a simmer over low to medium heat and blanch for about 20 minutes. Drain and rinse the meat with cold water to keep the broth clear.

In the same pot, add the leeks, carrots, onion studded with the cloves, and the bouquet garni. Season with salt and pepper. Simmer gently for at least 1 hour and 30 minutes.

While the broth simmers, make a roux by melting butter and stirring in the flour. Let it cool. Soak the rice for at least 15 minutes, drain, and cook according to package directions (I use a rice cooker).

In a skillet, melt 2 teaspoons butter (about 10 grams), then add the shallots, mushrooms, and lemon juice. Add a ladle of broth and cook until the liquid reduces.

Reheat the roux and gradually whisk in the broth, bringing it to a boil. Stir for about 15 minutes until you have a thick sauce.

Strain the broth (you can save any extra), and combine the veal, leeks, and carrots with the mushrooms and shallots. Add the sauce and mix well.

Beat the egg yolk and mix with the vinegar and mustard. Stir this into the blanquette and mix well. Serve with rice.