Pork with Celery and egg and lemon sauce

     

Ingredients:

2 1/2 lbs. pork

3/4 cup butter

1 chopped onion

2 sliced carrots

2 tbls of powder Chicken Stock 

Pepper

Salt

1 bunch celery

2 tablespoons flour

2 eggs

1 -2 lemon

chopped parsley

Directions:

Cut meat into 5-6 portions.

Put into a saucepan with 1/2 cup of butter, onion, carrots, salt and pepper; add 4 cups boiling water, cover and cook for 1 1/2 hours.

Peel the strings from stalks, using a vegetable peeler.

Cut each stalk lengthwise, then crosswise into 2-inch pieces.

Parboil for 3 minutes, drain and cook with the meat.

Cover and cook for 30 minutes.

Just before serving, prepare egg and lemon sauce.

In a blender 

2 whole eggs 

Juice of 1-2 lemons

2 tbs of flour

1 cup if broth

Beat until it becomes thick and frothy

Pore all over the cooked Pork and Celery 

Sprinkle with parsley and serve hot.