Yield: 6 Servings
Measure | Ingredient |
---|---|
3 \N | Quail |
1 tablespoon | Butter, unsalted |
1 tablespoon | Lard |
2 \N | Carrots; sliced |
1 small | Onions; sliced |
1 cup | Peas; shelled |
4 \N | Mushroom caps; sliced Boletus if possible |
2 tablespoons | Flour, all-purpose |
1 teaspoon | Parlsey, flat; chopped |
1 pinch | Salt |
6 cups | Stock, meat |
¼ cup | 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 ½ 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@... / CH