Classic Veal Blanquette

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