Title: Becsinalt Fogolyleves (Quail Soup)
Categories: Soup Game Poultry Hungarian Mushroom
Yield: 6 Servings
| 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