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| Becsinalt Fogolyleves (Quail Soup) Recipe |
Category: Game / Poultry
Rating:
N/A
Servings: 6
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Ingredients
3 quail
1 tablespoon butter, unsalted
1 tablespoon lard
2 carrots; sliced
1 small onions; sliced
1 cup peas; shelled
4 mushroom caps; sliced boletus if possib
2 tablespoon flour, all-purpose
1 teaspoon parlsey, flat; chopped
1 pinch salt
6 cup stock, meat
1/4 cup sour cream
Cooking 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
poultry,game,soups/stews,submitted
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