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Quail: Quail Soup (Becsinalt Fogolyleves)

Source of Recipe

Don W.


List of 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 t Parlsey, flat chopped
1 pn Salt
6 c Stock, meat
1/4 c Sour cream


Recipe

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. Serves 6.