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 possib
2 tbsp flour, all-purpose
1 tsp parlsey, flat, chopped
1 pinch salt
6 cup stock, meat
1/4 cup sour cream
Directions
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
Servings: 6 servings
Becsinalt Fogolyleves (Quail Soup) Recipe brought to you by Recipe Ideas
Categories: Poultry; Soup; Wild Game
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We hope you enjoy this Becsinalt Fogolyleves (Quail Soup) recipe.
