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              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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