Becsinalt Fogolyleves (Quail Soup)

Title:
Becsinalt Fogolyleves (Quail Soup)

Yield:
6 Servings

Categories:
Soups,
Game,
Poultry,
Hungary




Ingredients:





     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 ts 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


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip