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1
Bring large pot of salted water to boil.
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2
Add pearl onions and cook 1 minute.
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3
Using slotted spoon, remove onions from pot.
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4
Trim ends and peel.
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5
Add veal to pot and cook 4 minutes.
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6
Drain veal; rinse with cold water.
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7
Rinse pot and return veal to pot.
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8
Add 8 cups chicken stock and bring to boil.
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9
Reduce heat and simmer 30 minutes.
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10
Add thyme and bay leaves and simmer until veal is tender, stirring occasionally, about 30 minutes longer.
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11
Meanwhile, melt 2 tablespoons butter in another heavy large pot over medium heat.
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12
Add pearl onions, celery root, carrots, turnips, mushrooms and 1 cup chicken stock.
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13
Cover and cook until vegetables are tender and almost all liquid has evaporated, about 15 minutes.
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14
Add haricots verts and cook until just tender, about 2 minutes.
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15
Drain veal, reserving 2 cups liquid (if less than 2 cups cooking liquid remains, add enough stock to measure 2 cups).
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16
Mix veal into vegetables.
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17
Melt remaining 3 tablespoons butter in heavy medium saucepan over medium heat.
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18
Mix in 3 tablespoons flour.
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19
Cook until butter mixture turns golden brown, stirring constantly, about 2 minutes.
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20
Whisk in 2 cups reserved cooking liquid.
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21
Cook until thickened, stirring frequently, about 5 minutes.
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22
Stir in whipping cream.
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23
Season sauce to taste with fresh lemon juice, salt and pepper.
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24
Pour cream sauce over cooked veal and vegetables.
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25
Garnish with fresh chives, if desired, and serve immediately.
