Blanquette of Veal - serves 6

2 pounds stewing veal, in 2-inch pieces
6 small white onions
1 medium onion, stuck with 2 cloves
2 carrots, in thick slices
1 bay leaf
2 tsp thyme, crumbled
3 tbsp butter
3 tbsp flour
3 egg yolks
juice of 1 lemon
1/4 tsp nutmeg
Salt and ground pepper

Put the veal into a pot and cover with cold water. Add the small onions, onion with cloves, carrots, bay leaf, and thyme. Bring to a boil, then simmer, covered, for 1 1/2 hours or until tender.
Skim off the scum as it rises. Remove the meat and keep warm. Strain the broth. Melt the butter in a saucepan. Stir in the flour and cook over medium heat for a few minutes, then slowly add 3 cups of the veal broth.
Stir over medium heat until well blended, smooth, and thick.
In a separate bowl, beat the egg yolks with the lemon juice. Pour a spoonful or two of the hot sauce into the egg mixture, then remove the sauce from the heat and briskly stir the egg mixture into the remaining sauce.
Add nutmeg, salt and pepper to taste, put the meat in a serving dish, and pour the sauce over it.