Veal Blanquette

Ingredients

• 4 pounds veal breast, boned, cut in large dice
• 20 pearl onions
• 2 quarts beef stock
• 1 sachet d'epices (1 tablespoon parsley, 1 tablespoon peppercorns, 1 tablespoon thyme 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 ground black pepper
• 2 egg yolks
• 1 cup heavy cream