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Note: This recipe is adapted from Braise: A Journey Through International Cuisine (Ecco), by Daniel Boulud and Melissa Clark 1 4-pound boneless veal shoulder roast, trimmed of fat and tied 6 cloves garlic, quartered lengthwise Coarse sea or kosher salt 2 tablespoons savory or marjoram leaves, finely chopped 1 1/2 teaspoons green peppercorns, cracked 3 tablespoons vegetable oil 2 tablespoons unsalted butter 6 shallots, cut into 1/4-inch-thick slices 1 leek, trimmed, white part cut crosswise into 1/4-inch-thick slices and 1 green reserved for the bouquet garni 2 pounds turnips, peeled and cut crosswise into 1/4-inch-thick slices 1/2 pound oyster mushrooms, trimmed and split 1/2 pound white button mushrooms, trimmed 1/4 pound lobster, shiitake or cremini mushrooms, trimmed and cut into 1/4-inch-thick slices Freshly ground black pepper 1 1/4 cups dry Riesling Bouquet garni (2 sprigs flat-leaf parsley, 1 sprig rosemary, 1 sprig thyme and 1 bay leaf wrapped in the reserved leek green and tied with twine) 1 1/4 cups heavy cream 3 large egg yolks 1/2 cup fresh flat-leaf parsley leaves 1.
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