Blanquette De Veau

• 6 cups chicken stock
• 3 pounds veal shoulder in cubes
• 1 medium onion, in eighths
• 1 celery stalk, in 1-inch pieces
• 2 leeks (white part), chopped
• 4 cloves garlic, sliced
• 1 pound button mushrooms, quartered
• 5 sprigs thyme
• 5 sprigs flat-leaf parsley, plus 2 tablespoons, chopped
• Salt and ground white pepper
• 10 ounces pearl onions, peeled
• 3 tablespoons extra virgin olive oil
• 3 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3/4 cup heavy cream

1. In a 4-quart casserole place stock, veal, onion, celery, leeks, garlic, 1 cup mushrooms, thyme and parsley sprigs, and salt and pepper.
2. Bring to a boil, then simmer for 1 1/2 hours, skimming frequently.
3. Boil pearl onions for 5 minutes.
4. Drain.
5. Heat oil in a large skillet.
6. Add remaining mushrooms and cook until tender.
7. Toss in onions.
8. Set aside.
9. When veal is tender, drain it.
10. Reserve 3 cups stock, discarding vegetables and herbs.
11. Wipe out casserole and melt butter in it.
12. Whisk in flour, cook one minute.
13. Whisk in stock, cook 5 minutes.
14. Whisk in cream.
15. Add veal, mushrooms and onions.
16. Simmer 5 minutes and re-season.
17. Serve, garnished with chopped parsley.

chicken stock, veal shoulder, onion, celery stalk, leeks, garlic, mushrooms, thyme, parsley, salt, pearl onions, extra virgin olive oil, unsalted butter, allpurpose, heavy cream

Taken from cooking.nytimes.com/recipes/6552 (may not work)