Mosxhari Blanket (Veal In Avgolemono Sauce)

Recipe Ingredients

3 lbs	1362g / 48oz	Veal leg--cut 2" cubes
		Water as needed
1/2 lb	227g / 8oz	Onions - chopped
1 tablespoon	15ml	Celery - chopped
1 tablespoon	15ml	Parsley - chopped
2		Bay leaves
4 tablespoons	60ml	Butter
4 tablespoons	60ml	Flour
3		Egg yolks
2		Lemons - juice only
		Salt to taste
		A few peppercorns

Recipe Instructions

Put meat into large pot and cover with water. Add the onions, celery, parsley, and bay leaves, and simmer until tender (about1 hr.). Strain. You should have about3 cup 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 cup 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.

Source:
Cole Publishing Group Recipe Collection

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.