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Becsinalt fogolyleves (quail soup)

Yield: 6 Servings

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

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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More