Blanquette de Veau

Source: Adapted from recipe in the Toronto Star (1980's)

1 to 1 1/2 pounds stewing veal
chicken broth (enough  to cover)
1/2 cup white wine
Bouquet garni of fresh thyme, fresh parsley, bay leaf and
 2 garlic cloves

2 stalks celery cut into 1/2 inches pieces.
2 small carrots
1 cup heavy cream
3 tablespoons butter
 3 tablespoons flour
18 small Crimini mushrooms  or five large mushrooms cut into
20 pearl onions peeled

garlic clove, cracked.
sprig of thyme

Parsley for garnish

Add veal and chicken broth and wine to pot and bring to a boil.
Remove the
foam/scum that rises to the top .Add the Bouquet Garni, and the
cracked garlic cloves.  Season with salt and pepper.

Simmer until meat is almost  tender about 60 minutes.
Heat butter in a skillet and saute mushrooms.  Remove from pan.
Melt  a little butter and saute the pearl onions.  Do not brown.
Add a little chicken broth,  about a 1/2 cup, cover and simmer on
low until onions are almost tender.  Add the celery and carrots,
and cook until tender.

In a separate pan make a roux with the butter and flour.  Make a
sauce using some of the broth the meat was cooked in and add the
cream. Add the meat and vegetables and the sauteed mushrooms to
the sauce, and the extra garlic clove and a sprig of fresh thyme,
Simmer for a few minutes and serve over
wide noodles, spaetzle, potatoes or rice. Garnish with chopped