Classic Veal Blanquette | RICARDO

Ingredients

• 3 lb (1.4 kg) boneless veal blade roast or veal shoulder, cubed
• 1 onion, halved
• 4 cloves
• 2 carrots, each cut into 3 pieces
• 2 celery stalks, each cut into 3 pieces
• 4 garlic cloves, halved
• 4 thyme sprigs
• 2 bay leaves
• 10 cups (2.5 litres) water
• 1/2 lb (225 g) white mushrooms, quartered
• 1/2 cup (115 g) butter
• 2 packages (175 g each) small white pearl onions, peeled (see note)
• 6 tbsp (60 g) unbleached all-purpose flour
• 3/4 cup (180 ml) 15% cooking cream or 35% cream
• 2 egg yolks
• 2 tbsp chives, finely chopped, for serving