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  Recipe Home » Soups » Becsinalt Fogolyleves (Quail Soup)
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  Becsinalt Fogolyleves (Quail Soup)
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 210
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 Parlsey, flat, chopped
1 pinch Salt
6 cup Stock, meat
1/4 cup Sour cream
Instructions:
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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