CAFé BOULUD'S BLANQUETTE DE VEAU

Steps:

• Bring large pot of salted water to boil. Add pearl onions and cook 1 minute. Using slotted spoon, remove onions from pot. Trim ends and peel. Add veal to pot and cook 4 minutes. Drain veal; rinse with cold water. Rinse pot and return veal to pot. Add 8 cups chicken stock and bring to boil. Reduce heat and simmer 30 minutes. Add thyme and bay leaves and simmer until veal is tender, stirring occasionally, about 30 minutes longer.
• Meanwhile, melt 2 tablespoons butter in another heavy large pot over medium heat. Add pearl onions, celery root, carrots, turnips, mushrooms and 1 cup chicken stock. Cover and cook until vegetables are tender and almost all liquid has evaporated, about 15 minutes. Add haricots verts and cook until just tender, about 2 minutes.
• Drain veal, reserving 2 cups liquid (if less than 2 cups cooking liquid remains, add enough stock to measure 2 cups). Mix veal into vegetables.
• Melt remaining 3 tablespoons butter in heavy medium saucepan over medium heat. Mix in 3 tablespoons flour. Cook until butter mixture turns golden brown, stirring constantly, about 2 minutes. Whisk in 2 cups reserved cooking liquid. Cook until thickened, stirring frequently, about 5 minutes. Stir in whipping cream. Season sauce to taste with fresh lemon juice, salt and pepper.
• Pour cream sauce over cooked veal and vegetables. Garnish with fresh chives, if desired, and serve immediately.