In a large pot, bring water to a boil. Stick cloves in the onion and place in water. Add the carrots, leeks, celery, bay leaf, thyme and rosemary in the boiling water. Add the rolled roast pork in the water together with salt and pepper. Bring water again to a boil then simmer on low heat and cook pork until tender. Remove pork and set aside covered with aluminum foil. Strain the braising liquid and set aside. In a saucepan, melt the butter. Sprinkle in the flour and while stirring continuously, pour in the stock and let it boil briefly. Simmer for 5-7 minutes. In a separate bowl, mix together egg yolks and the cream. Add the egg cream mixture slowly in the sauce mixture while stirring briskly. Add the lemon juice. Season the sauce to taste with salt and white pepper.

To assemble, place the meat in a large platter. Pour the sauce over and sprinkle with chopped parsley.

Serves 4 - 6