Old-fashioned veal blanquette

Ingredients
1.2 kg veal (shoulder, neck, or belly), cut into pieces
3 carrots, peeled and sliced
1 large onion studded with a clove
2 leeks, cut into pieces
1 celery stalk (optional but traditional)
250 g button mushrooms (whole or sliced)
30 g butter + 15 g for the mushrooms
30 g flour
1.2 L chicken or veal stock (hot)
150 ml double cream
2 egg yolks
1 tbsp lemon juice
1 bouquet garni (thyme, bay leaf, parsley)
Fine salt and freshly ground pepper
Chopped flat-leaf parsley (to serve)

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