Becsinalt Fogolyleves

Description

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 possible
• 2 tbsp flour all-purpose
• 1 tsp parsley flat; chopped
• 1 pinch salt
• 6 cups meat stock
• ¼ cup sour cream

Directions

1. Clean quail and cut into serving pieces.
2. Melt butter and lart in soup pot.
3. Brown quail very rapidly for a few minutes; then add vegetables mushrooms and ½ cup water.
4. Cook slowly uncovered until water almost disappears.
5. By this time quail should be quite done.
6. Add flour parsley and salt; stir well.
7. Add meat stock; bring to a boil.
8. Cook over very low heat for a few more minutes.
9. Just before serving mix in the sour cream.
10. Serve liver dumplings or marrow dumpling in the soup.