Veal Stew (Blanquette de Veau)

Ingredients

• 2 lbs veal shoulder, cut into cubes
• 4 cups water or enough to cover the veal
• 1 onion, studded with 2 cloves
• 1 carrot, cut in half
• 1 celery stalk
• 1 bouquet garni (thyme, bay leaf, parsley)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup heavy cream
• 1 egg yolk
• 1 lemon, juiced
• 8 oz button mushrooms, sliced
• 10-12 pearl onions, peeled
• Salt
• pepper
• Fresh parsley, chopped, for garnish