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Mosxhari blanket (veal in avgolemono sauce)

Yield: 6 Servings

Ingredients:

• 3 lb Veal leg--cut 2" cubes Water as needed
• 1/2 lb Onions chopped
• 1 tb Celery chopped
• 1 tb Parsley chopped
• 2 ea Bay leaves
• 4 tb Butter
• 4 tb Flour
• 3 ea Egg yolks
• 2 ea Lemons

Instructions:

juice only Salt to taste A few peppercorns MMMMM-------------------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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