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Becsinalt Fogolyleves(Quail Soup)

	Category	Soup Recipes
	Views	183
	Ratings	0

Ingredients And Procedures

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 t 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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<h1>Becsinalt Fogolyleves(Quail Soup)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>3 Quail <P>1 tb Butter, unsalted <P>1 tb Lard <P>2 Carrots -- sliced <P>1 sm Onions -- sliced <P>1 c Peas -- shelled <P>4 Mushroom caps -- sliced <P>- Boletus if possible 2 tb Flour, all-purpose <P>1 t Parlsey, flat -- chopped <P>1 pn Salt <P>6 c Stock, meat <P>1/4 c Sour cream <P><P>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 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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