Moschari me Saltsa Aspri (Veal with White Sauce) is a traditional Cypriot recipe for a classic dish of boiled veal pieces and mixed vegetables served with a white sauce made with meat broth and milk that's thickened with egg yolks and lemon juice. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Veal with White Sauce (Moschari me Saltsa Aspri).
For the Sauce:
3 tbsp butter
3 tbsp plain flour
250ml hot meat broth
250ml fresh milk
3 egg yolks
120ml lemon juice
Method:
Cut the meat into 5cm cubes. Place the meat in a pan with water to cover. Bring to a boil and cook for 5 minutes. Take the pan off the heat and pour off the water.
Wash the meat in fresh water then add 1.5l water to a pan, add the meat and bring to a boil. Now add the carrots, onions, bayleaf, salt and black pepper.
Cover the pan, reduce the heat to a gentle simmer and cook for 1 hour. Now add the potatoes and continue cooking for 1 hour more.
About 20 minutes before the meat is cooked prepare the sauce. Melt the butter in a small saucepan then scatter over the flour and stir to form a smooth roux. Take 250ml of the liquid from the veal and whisk into the roux to form a smooth sauce base. Add the milk, bring to a simmer and cook for 5 minutes.
In a small bowl, whisk together the egg yolks and lemon juice. Whisking constantly, add a ladleful of the egg mixture to temper the eggs. Now gradually whisk the egg mixture into the pan with the remaining milk stock. Heat gently until just warmed then add this sauce base to the pan with the veal. Sprinkle over the parsley and allow the mixture to heat through for 5 minutes (but do not boil).
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