Becsinalt Fogolyleves Quail Soup

Ingredients

3 quail 1 tbsp butter, unsalted 1 tbsp lard 2 carrots, sliced 1 small onions, sliced 1 cup peas, shelled 4 mushroom caps, sliced boletus if possib 2 tbsp flour, all-purpose 1 tsp parlsey, flat, chopped 1 pinch salt 6 cup stock, meat 1/4 cup sour cream	Advertisements

Preparation
 
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 [email protected] / CH

 

 
Servings:
6

 

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