Avgolemono

Veal in Avgolemono Sauce

Veal In Avgolemono Sauce

Ingredients

• recipe for: Mosxhari Blanket Veal in Avgolemono Sauce
• Serving Size : 6
• 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

Method

1. Put meat into large pot and cover with water
2. Add the onions, celery, parsley, and bay leaves, and simmer until tender about 1 hour.
3. Strain.
4. You should have about 3 cup stock
5. Put meat back into the pot.
6. Melt butter in another pot, add flour; blend in well.
7. To this, add the meat stock add water to make a full 3 cup if necessary), and stir until thick
8. Remove from the heat.
9. Beat egg yolks and add lemon juice, beating it in well.
10. Slowly add a little of the sauce to this, stirring constantly, and when it is well blended, stir the avgolemono mixture into the sauce.
11. Pour the sauce over the meat, and shake the pot gently to distribute the sauce evenly.
12. Serve hot.