Blanquette de veau Recipe - Los Angeles Times

Ingredients

• 3 pounds veal stew meat, cut into
• 2-inch pieces
• 1 cup dry white wine
• 5 cups veal stock
• 1 leek, white part only, washed well
• 1 large onion, peeled and studded with 2 cloves
• 1 large carrot, peeled and quartered
• 1 sprig parsley
• 1 sprig thyme
• 1 stalk celery
• 1 small bay leaf
• Salt and pepper
• 7 tablespoons butter, divided
• 1/4 cup flour
• 24 small cremini mushrooms, stemmed and wiped clean
• About 2 tablespoons lemon juice, divided
• 24 pearl onions, peeled
• 2 tablespoons sugar
• 1 cup creme fraiche
• 1/4 cup chopped chives