Instructions: In Dutch oven heat oil; add meat; brown well (about 15 minutes). Add garlic, salt and pepper. Sprinkle flour over meat; stir to blend. Add liquids, carrots and celery. Tie herbs in cheese cloth bag and add. Cover and simmer for 45 minutes. Stir occasionally. Add onions and cook 15 minutes more. Rinse, pat dry and slice mushrooms. Add and cook 15 minutes more. Discard herbs, carrots and celery. Add lemon juice. Beat cream and egg yolks and stir some of the hot mixture into the egg yolk mixture. Return all to saucepan, stirring constantly. Heat until hot. Serve with buttered noodles and French bread.

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