Blanquette of Breast of Veal a la Jacquart (blanquette de Poitrine de Veau a la Jacquart

Have two pounds of breast of veal cut into half inch pieces; lay them in tepid water for two hours, then drain and fry colorless in butter; moisten with remoistening add salt, a garnished bunch of parsley, one onion, two cloves and pieces of carrots; let all boil for one hour, or until finished cooking; drain, and make a veloute with the stock; after this sauce is well skimmed, thicken it with six egg-yolks, butter, and lemon juice; run it through a tammy. Pare the pieces of meat, put them back into the sauce, also the onions and some turned and channeled mushrooms; stir and toss well together in the saucepan, then dress with braized chestnuts around.