10 ounces pearl onions
4 pounds veal shoulder, cut in into chunks
8 cups chicken stock, divided
1 bouquet garni (1 bay leaf, 3 sprigs fresh thyme, 4 sprigs fresh parsley)
1 onion, poked with 2 cloves
5 tablespoons butter, divided
12 ounces small cremini or button mushrooms
3 tablespoons all-purpose flour
1/2 cup creme fraiche (or half sour cream, half heavy cream)
Salt and freshly ground black pepper
A few handfuls finely chopped fresh parsley, for garnish
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