Mosxhari Blanket(Veal In Avgolemono Sauce)

* Exported from MasterCook *

MOSXHARI BLANKET (VEAL IN AVGOLEMONO SAUCE)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Main Dish
Greek

Amount Measure Ingredient -- Preparation Method
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SPALDING
3 pounds Veal leg--cut 2" cubes
Water as needed
1/2 pound Onions -- chopped
1 tablespoon Celery -- chopped
1 tablespoon Parsley -- chopped
2 Bay leaves
4 tablespoons Butter
4 tablespoons Flour
3 Egg yolks
2 Lemons -- juice only
Salt to taste
A few peppercorns
-----BILL SPALDING--CRBR38A-----

Put meat into lge. pot and cover with water. Add the onions, clelery, parsley,
and bay leaves, and simmer until tender (abt. 1 hr.). Strain. You should have
abt. 3 c. stock. Put meat back into the pot. Melt butter in another pot, add
flour; blend in well. To this, add the meat stock (add water to make a full 3
c. if necessary), and stir until thick. Remove from the heat.

Beat egg yolks and add lemon juice, beating it in well. Slowly add a little
of the sauce to this, stirring constantly, and when it is well blended, stir
the avgolemono mixture into the sauce. Pour the sauce over the meat, and shake
the pot gently to distribute the sauce evenly. Serve hot.

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