| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups/stews, Game, Poultry, Hungary, Submitted | 6 | Servings | |
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 |
INSTRUCTIONS
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 [email protected] / CH File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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