Veal bones are flooded with cold water and The boiling, remove the foam, add chopped carrots, celery, leek, pepper, aromatic herbs and onion stuck with it clovesche. Veal immersed briefly in boiling water and immediately removed. Vegetables are added to chicken and veal and boil until soft. Make a light roux from the butter and flour, dilute with 3 cups (600 ml), chicken broth, and boiled for some time with constant stirring. Yolks are broken down with the cream and wine, add them to the sauce and warm without being boiled. Veal cut into pieces, chicken portions, place in a deep dish and pour the sauce.