Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Veal leg--cut 2" cubes 4 tb Butter
Water as needed 4 tb Flour
1/2 lb Onions, chopped 3 ea Egg yolks
1 tb Celery, chopped 2 ea Lemons, juice only
1 tb Parsley, chopped Salt to taste
2 ea Bay leaves 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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