3 tablespoons unsalted butter, cut into tablespoons
1/2 pound oyster mushrooms, quartered
1/4 pound shiitake mushrooms, caps quartered
1/2 cup Madeira
2 tablespoons coarsely chopped flat-leaf parsley
In a small saucepan, bring the beef stock and water to a boil. Add the turnips, carrots, pearl onions and garlic, reduce the heat to low and cover. Simmer until the vegetables are tender, transferring them to a plate as they are done, 8 to 10 minutes. Reserve the garlic cloves and the broth.
Preheat the oven to 400°. Season the veal chops with salt, white pepper and the cloves and nutmeg. Melt 1 tablespoon of the butter in a large skillet. Add the veal chops and pearl onions and cook over moderately high heat, turning once, until the chops and onions are nicely browned, about 8 minutes. Return the onions to the plate with the other vegetables and transfer the veal chops to a rimmed baking sheet. Roast the chops in the oven until pink in the center, about 10 minutes.
Meanwhile, melt 1 tablespoon of the butter in the skillet. Add the mushrooms, season with salt and white pepper and cook over moderate heat, without stirring, until browned on the bottom, about 4 minutes. Stir in 1/4 cup of the Madeira, cover and cook over low heat until the mushrooms are tender, about 4 minutes. Add the remaining 1/4 cup of Madeira and cook over moderately high heat for 2 minutes longer.
Transfer the veal chops to dinner plates and keep warm. Pour any veal roasting juices into the mushrooms. Add the vegetables and the reserved broth and garlic and simmer over low heat until warmed through, about 1 minute. Remove from the heat, and swirl in the remaining 1 tablespoon of butter and season with salt and white pepper. Pour the sauce and vegetables over the veal chops, sprinkle with the chopped parsley and serve.