Put the veal in a heavy saucepan or casserole just large enough to hold the pieces side by side. Add the stock. If the liquid does not cover the meat, add water until the meat is covered by
Remove the meat and set aside covered. Strain the cooking liquid, discard the vegetables, rinse out the pot, and put the liquid back in it. Toss the mushroom caps with the lemon juice and put them and the onions in the pot. Simmer gently until onions are tender, about 15 minutes. Drain mushrooms and onions, reserving liquid, and put them with the meat. Cover and set aside.
In these last minutes, heat the crayfish essence and whisk in the remaining butter. Keep warm.
Whisk the cream and egg yolks together for 30 seconds and pour into the fricassee of veal. Add the 4 crayfish. Immediately remove the pot from the heat and stir thoroughly but gently. The sauce should thicken slightly. Taste for seasoning and serve on warm plates. Drizzle the crayfish essence over each serving and place a crayfish on top.
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