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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|Serving Size: 1 Serving (350g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 233 (72%)|
|Amt Per Serving||% DV|
|Total Fat 25.9g||35 %|
|Saturated Fat 11.4g||57 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 859.5mg||264 %|
|Sodium 114.9mg||4 %|
|Potassium 144.6mg||4 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 10.5g|
|Protein 12g||17 %|
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Calories per serving: 325
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