Veal & Carrot Ragout

3 1/2 Pounds Boneless Veal Shoulder, cut into 1 1/2 inch cubes

5 Cans (13 3/4 ounces each) Chicken Broth

4 Carrots, Sliced ( about 2 cups)

1 Medium Size Onion, Studded with 3 Cloves

1 Teaspoon Leaf Thyme, Crumbled

1 Teaspoon Salt

1 Bay Leaf

1/3 Cup Butter

2 Cups Frozen, Small Whole Onions

1/2 Pound Small Mushrooms

1 Teaspoon Lemon Juice

3 Tablespoons Flour

Dash White Pepper

2 Egg Yokes

1 Cup Heavy Cream

Parsley

Blanch veal in large kettle or Dutch oven by covering it with cold water, bringing it to boiling, and boiling one minute.  Skim off scum; drain and rinse meat in cold water

Wash pan; return veal and add 6 cups of the chicken broth.  Add carrots, the onion with cloves, thyme, salt and bay leaf.  Bring to boiling; skim off scum.  Lower heat; simmer, partially covered, for 1 hour.

Meanwhile, melt 3 tablespoons of the butter in a large skillet; add remaining chicken broth and onions and cook until onions thawed and tender.  Remove with slotted spoon to a large bowl.

Add mushrooms and lemon juice to skillet; cook 10 minutes.  Remove mushrooms to bowl with onions; add skillet liquid to veal liquid.

Remove veal and carrots to bowl with onions and mushrooms.  Strain broth through fine sieve.  

Wash pan; add strained broth and boil, uncovered, about 10 minutes.  Reserve 2 cups. (Can be made ahead to this point).

Melt remaining butter in a large sauce pan; stir in flour and pepper.  Cook and stir for 2 minutes, but do not brown.  Remove from heat; stir in the 3 cups reserved broth.  Place over high heat.  Cook and stir constantly until it thickens and bubbles.  Lower heat; simmer 10 minutes.  Remove the pan from the heat.

Beat eggs and cream together in medium size bowl.  Gradually stir in 1 cup of the hot sauce.  Return mixture to saucepan, stirring well to blend.  Bring just to boiling; lower heat; simmer 30 seconds.

Drain veal and vegetables of any liquid that has accumulated in the bowl.  Combine veal, vegetables and sauce in large Kettle.  Reheat until veal is hot, but DO NOT boil.  Garnish with parsley.