Veal in Cream Sauce Blanquette de Veau

Ingredients

• 3 lb. boneless veal shoulder, cut into 1″ chunks
• 1 bouquet garni (1 tsp. coriander seeds, 5 black peppercorns, 3 sprigs thyme, 2 whole cloves, 2 cloves garlic, 1 bay leaf, and 1/4 bunch parsley stems, wrapped in cheesecloth, tied with kitchen twine)
• 10 oz. pearl onions, peeled
• 16 baby carrots, peeled
• 2 small bulbs fennel, each cut into 8 wedges
• 10 oz. button mushrooms, quartered
• 5 ribs celery, cut into 1″ pieces
• 3 tbsp. unsalted butter
• 2 1⁄2 tbsp. flour
• 2 cups heavy cream
• 1 tbsp. fresh lemon juice
• Kosher salt, freshly ground white pepper, to taste
• Cayenne, to taste
• Cooked white rice, for serving
• 1⁄3 cup crème fraîche
• Parsley leaves, to garnish

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