Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 1 Bunch celery
3 lb Lean shoulder or leg of pork 2 tb Flour
4 tb Butter or margarine 2 Egg yolks
1 Onion; finely chopped 1 1/2 Lemons (juice only)
Salt freshly ground pepper Parsley or celery leaves
3 c Hot water (approximately)

Wipe the pork with damp paper towels, then cut into 1-1/2 inch cubes
(the fat and skin may be left on during the cooking and removed
later). Melt 2 tablespoons of the butter in a heavy pan or Dutch
oven. Add the onion and cook until soft and transparent, then add
the pork and cook, stirring, over medium heat until the raw meat
color disappears. Season with salt and pepper, add hot water to
cover, then cover and simmer gently (or bake in a 325 F oven) for 30
to 35 minutes, or until almost tender. (The timing is important
because the celery is to be added and cooked with the pork only until
both are tender but not overcooked.)

Meanwhile, prepare the celery. Wash the stalks and scrape the heavy
ones slightly. Cut each stalk once lengthwise (if large) and then
across into 1-1/2 inch slices. (Use the leaves as well, if desired,
but a few might be saved for a garnish or an accompanying salad.)
Add the celery to pork and continue simmering 25 minutes until both
are tender. Using a slotted spoon, remove the pork and celery and
place in a serving dish, first removing and discarding the fat from
the meat. Keep warm. Skim the fat from the cooking liquid, then add
water or boil down rapidly to make to make 1-1/2 cups. Keep hot
while you prepare the avgolemono.

To prepare the avgolemono, heat the remaining 2 tablespoons butter in
a pan. Stir in the flour, and after cooking over low heat for 1
minute, gradually add 2 cups of the hot cooking liquid from the meat.
Stir until the sauce comes to a boil. Meanwhile, in a small bowl,
beat the two remaining egg yolks and add the lemon juice, droplet by
droplet, beating all the while. Beat a little of the thickened
cooking liquid into the yolk mixture, then add the yolks to the pan
of hot liquid. Mix well and cook over low heat until thickened.
Pour the hot sauce over the pork and celery, garnish with parsley or
celery leaves and serve warm.

Note: Celeriac may be substituted for the celery. Use 2-1/2 pounds of
celeriac, and peel, quarter, and cut it into 1/2 inch slices before
adding it to the pork. A little scraped, diced carrot may be added
with the celery.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
Books, New York.

Typed for you by Karen Mintzias

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