Ingredients:

3-5 lbs Veal Breast 1.5-2.5Kg
cut in chunks with the bone
to taste: salt & pepper
slice of lemon
2 medium carrots, sliced or quartered
2 medium onions, quartered
bouquet garni
2 cups chicken stock 500ml

For Sauce
3 tablespoons butter 45ml
3 tablespoons flour 45ml
2 egg yolks
½ cup light cream 125ml
A squeeze of lemon juice

Instructions

Blanch Veal by covering with cold water in a pan.Add salt and a slice of lemon.Bring slowly to a boil, skim, drain, and refresh meat in cold water to wash away scum.Put meat in a large kettle with carrot and onions.Add bouquet garni and a pinch of salt and barely cover with stock.Cover and simmer 1¼ hours until very tender and a bone can be pulled from the meat.Take from heat, pour off stock and reserve remove bouquet garni.Leave meat and vegetables in the kettle,cover and keep warm.
Stock should measure 2½ cups (625ml); if more boil in a pan until reduced to this quantity.

To make source
Melt butter in a saucepan,stir in flour and cook until pale.Take from heat,cool slightly.Stir in stock and bring to a boil stirring constantly.Boil briskly about 4 minutes, until sauce is creamy.
Take from heat.Mix egg yolks and cream in a bowl,add a little of the hot sauce, stir mixture back into remaining sauce.Add lemon juice and taste for seasoning.Pour sauce over veal and vegetables: shake the kettle gently to mix contents together.Cover and keep hot for 15 minutes before serving to let the flavor of the sauce penetrate the meat.For a Party dish use heavy cream in the sauce instead of light cream.Remove carrots and onions before serving replace with a mixture of 1 cup (250ml) of each:cooked peas, baby carrots and baby onions.

Serve with: boiled white rice