Becsinalt Fogolyleves (Quail Soup)
- 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
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
