*  Exported from  MasterCook  *

              Mosxhari Blanket (Veal In Avgolemono Sauce)

Recipe By     : Bill Spalding (CRBR38A)
Serving Size  : 6    Preparation Time :0:00
Categories    : Veal                             Greek

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

Put meat into large pot and cover with water. Add the onions,
celery, parsley, and bay leaves, and simmer until tender, about
1 hour. Strain. You should have about 3 cups stock. Add water to make
a full 3 cups of meat stock if necessary.

Put meat back into the pot. Melt butter in another pot, add flour;
blend in well. To this, add the meat stock. 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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