Put the meat in a casserole. Moisten with the white wine, cover with water, add the bouquet garni and salt. Bring to a boil and let simmer for 20 minutes. Drain the meat and keep the broth.
Fry the peeled vegetables in a pan, with the butter. Add the meat, sprinkle with flour, leave to brown and wet with broth. Season, add onion, bouquet garni and cook for 1 hour over low heat. Keep the meat warm.
Reduce the sauce, bind with the egg yolks and the cream.
Serve the meat with sauce and vegetables.