*  Exported from  MasterCook  *
 
                     BECSINALT FOGOLYLEVES (QUAIL SOUP)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups/stews                      Game
                 Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
  
 
 
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