In the bottom of a steamer bring the chicken stock, thyme, bay leaf, and basil to a boil. Season the meat with salt and pepper and place it on a rack over the boiling liquid. Cover and steam for 1 hour. Add the pearl onions to the steamer and continue cooking for 1 hour. In a blender or food processor purÄe the basil and garlic for the sauce. Pour the yogurt into a small bowl and stir in the basil and garlic mixture, the lemon juice, salt and pepper. Serve the veal with Creole rice and the sauce on the side.
