Becsinalt Fogolyleves

Ingredients

 * 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

Directions

 * 1) 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.
 * 2) Cook slowly uncovered until water almost disappears. By this time quail should be quite done. Add flour parsley and salt; stir well.
 * 3) 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.