Becsinalt Fogolylevesgame, poultry, soups/stews 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 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 |
