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Becsinalt Fogolyleves(Quail Soup)Recipe : Becsinalt Fogolyleves(Quail Soup)
Procedure :
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 t 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 |
