| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Greek | Meats, Main dish, Greek | 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 | Bay leaves | |
| 4 | tb | Butter |
| 4 | tb | Flour |
| 3 | Egg yolks | |
| 2 | Lemons, juice only | |
| Salt to taste | ||
| A few peppercorns |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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