Becsinalt Fogolyleves(Quail Soup)

* Exported from MasterCook *

BECSINALT FOGOLYLEVES (QUAIL SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Game
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Quail
1 tb Butter, unsalted
1 tb Lard
2 Carrots -- sliced
1 sm Onions -- sliced
1 c Peas -- shelled
4 Mushroom caps -- sliced
- Boletus if possible
2 tb Flour, all-purpose
1 t Parlsey, flat -- chopped
1 pn Salt
6 c Stock, meat
1/4 c Sour cream

Clean quail and cut into serving pieces. Melt butter
and lart in soup pot. Brown quail very rapidly for a
few minutes; then add vegetables, mushrooms and 1/2
cup water.
Cook slowly, uncovered, until water almost
disappears. By this time, quail should be quite done.
Add flour, parsley and salt; stir well. Add meat
stock; bring to a boil. Cook over very low heat for a
few more minutes.
Just before serving, mix in the sour cream. Serve
liver dumplings or marrow dumpling in the soup.
MM and upload by DonW1948@aol.com / CH



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