3 lb veal leg--cut 2 cubes
1 water as needed
1/2 lb onions, chopped
1 tbsp celery, chopped
1 tbsp parsley, chopped
2 each bay leaves
4 tbsp butter
4 tbsp flour
3 each egg yolks
2 each lemons, juice only
1 salt to taste
1 a few peppercorns
BILL SPALDINGCRBR38A
A Recipe for
Mosxhari Blanket (Veal In Avgolemono Sauce)
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This is a recipe for Mosxhari Blanket (Veal In Avgolemono Sauce) from the recipe cookbook of Recipes-to-go (Meat)
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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.
Serves: 6
Mosxhari Blanket (Veal In Avgolemono Sauce) Recipe brought to you by Recipes To-Go