1. Blanch the veal in boiling water for 30 seconds. Skim, drain the veal, and discard the water. Place the veal into a large saucepan and barely cover with cold water. Bring it to the boil and skim again. Add the carrot, whole onion, pearl onions, and bouquet garni. Reduce the heat, cover with a lid, and simmer gently until the meat is tender, 1 to 11/2 hours. Remove and discard the carrot, whole onion, and bouquet garni.

2. Strain the cooking liquid into a medium saucepan and reduce it by one third, or until you have one pint remaining. Season the meat and pearl onions as needed with salt and pepper. Place into the serving dish.

3. To make 1 pint of velouté, melt 1 tablespoon of the butter in a medium pan over medium heat and add the flour; mix it thoroughly. Take the mix off the heat and gradually add the cooking liquid by degrees, mixing it well and boiling the sauce between additions. Simmer the sauce for 20 minutes over very low heat, or until thickened and smooth.

4. Meanwhile in a small pan, cook the mushrooms in the white wine, water, 1 teaspoon of lemon juice, and the remaining 1 teaspoon of the butter until they’re just tender, about 2 minutes. Remove the mushrooms and add them to the meat and pearl onions; continue to keep the food warm. Reduce the mushroom liquid alongwith any juices that have accumulated in the serving dish until it’s syrupy, and pour it into the velouté.

5. Heat the clarified butter in a medium skillet and fry the heart-shaped croûtes on medium heat until they’re golden on both sides; drain them on paper towels and keep them warm.

6. Mix the egg yolks and cream together in a medium bowl to make a liaison. Take the simmering velouté off the heat and add 1/2 cup of the sauce to the liaison. Mix it thoroughly and immediately pour it back into the hot velouté, whisking thoroughly. Do not return the sauce to the heat at this point. Season the sauce as needed with salt and pepper, then strain it and pour it over the meat, mushrooms, and pearl onions. Garnish the meat with the croûtes and sprinkle it with parsley to serve.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.