Blanquette De Veau

Yield: serves 4
Time: 2 hours

INGREDIENTS
3 pounds veal shoulder, cubed
1 carrot, cut into 1-inch pieces
1/2 large onion
2-3 cloves
4-6 sprigs fresh thyme
1 bay leaf
2-3 parsley stems

1 quart of chicken stock

1/2 cup dry white wine
2 cups of water
Kosher salt and freshly ground black pepper
1 pint of pearl onions, peeled*
1 p of white button mushrooms
2 tablespoons unsalted butter
2 tablespoons flour
3/4 cup heavy cream, lightly whipped up
1 cup creme fraiche, lightly whipped up
1 teaspoon lemon juice
1 cup of frozen green peas, blanched
Kosher salt and freshly ground black pepper

DIRECTIONS
Add 2 cups of water, veal stock and dry white wine to a large pot and bring to
simmer. Add veal meat then set over medium-high heat. Stud onion with
cloves and bay leaf then add to the pot with carrots, thyme and some parsley
stems. Season with salt and pepper then bring to a simmer and cook for 1
hour. Skim the surface regularly as veal produces a lot of surface foam.
While that is simmering, clean mushrooms and peel pearl onions. Boil onions
for 1 minute, then peel with a paring knife.
The meat should be tender after 1 hour. Strain liquid into a large pot then
pick out meat and reserve. Discard other veggies and aromatics. Reduce the
liquid over high heat until you have about 3 cups remaining.
Now in a separate large pot make a white roux. Over medium heat add butter
and melt. Add flour and whisk to mix together ensuring you don't get any
lumps. Using a ladle add hot stock to the pot while you stir. It should be a
light consistency but not watery. Bring to a gentle boil then add peeled pearl
onions, and mushrooms. Bring to a simmer then fold veal meat back in and
cook for 30-35 minutes uncovered.

In separate bowls whip up cream and whip up creme fraiche. When veal is
done, fold in whipped creams and add a squeeze of lemon juice. Season with
salt and pepper and serve topped with green peas.