Becsinalt fogolyleves (quail soup)

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[edit] Description

[edit] Ingredients

• 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 ts Parlsey flat; chopped
• 1 pn salt
• 6 c Stock meat
• 1/4 c sour cream

[edit] Directions

1. 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.
2. Cook slowly uncovered until water almost disappears. By this time quail should be quite done. Add flour parsley and salt; stir well.
3. 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.