Mosxhari Blanket (Veal In Avgolemono Sauce)

Course : Greek
Serves: 6
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3 pounds veal leg--cut 2 inch cubes
1/4 cup water as needed
1/2 pound onions -- chopped
1 tablespoon celery -- chopped
1 tablespoon parsley -- chopped
2 pieces bay leaves
4 tablespoons butter
4 tablespoons flour
3 large egg yolks
2 medium lemons -- juice only
1 teaspoon salt to taste
3 pieces a few peppercorns

Preparation / Directions:

Put meat into large pot and cover with water. Add the onions, celery, parsley, and bay leaves, and simmer until tender (about1 hr.). Strain. You should have about3 cup 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 cup 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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