Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Veal leg--cut 2" cubes Water as needed

  2. 1/2 lb 227g / 8oz Onions - chopped

  3. 1 tablespoon 15ml Celery - chopped

  4. 1 tablespoon 15ml Parsley - chopped

  5. 2 Bay leaves

  6. 4 tablespoons 60ml Butter

  7. 4 tablespoons 60ml Flour

  8. 3 Egg yolks

  9. 2 Lemons - juice only Salt to taste A few peppercorns

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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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