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
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