*  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
 --------  ------------  --------------------------------
                         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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