Becsinalt fogolyleves (quail soup)

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

Similar recipes