Name: Lencseleves Fogoyhussal (Lentil Soup with Partridge)
Ingredients: 2 Partridges; 1 c Lentils; 6 c Broth, chicken; 1 lb Veal bones; 1 md Carrots; peeled; 1 Parsnip; peeled; 1 Celery knob; peeled; 1/4 lb Bacon, smoked; 2 tb Flour, all-purpose; 1 sm Onions; chopped; 1/2 ts Mustard, prepared; 1/3 c Heavy cream

What are some traits that mark an Olympian? 1. They have a “whatever-it-takes” attitude. They’ve made the decision to pay any price and bear any burden in the name of victory. 2. They have a plan to push forward when they encounter obstacles. They know facing adversity is part of being successful. 3. They have strict accountability. 4. They consider “very good” (or worse, “good enough”) to be “bad.” They are driven to perform at an elite level. 5. They set high goals for themselves. Motivation is keeping your eyes on the goal. 6. They are humble to know others can provide advice to make them better. 7. Levels of priorities are set and their life stays in-tune with those priorities. The same single-minded devotion expected from an Olympian is the same single-minded devotion our Savior expects from His followers. Yes, the fruit of sacrifice and self-denial will be different. Yes, the goals and rewards are different. And yes, the source of strength is different. However, the traits that mark an Olympian that I mentioned earlier could also apply to the traits that mark a disciple of Jesus Christ. If anything, we should be more motivated (see 1 Cor. 9:24-27a).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Soups/stews, Game, Fowl, Hungary, Archived	6	Servings

INGREDIENTS

2		Partridges
1	c	Lentils
6	c	Broth, chicken
1	lb	Veal bones
1	md	Carrots; peeled
1		Parsnip; peeled
1		Celery knob; peeled
1/4	lb	Bacon, smoked
2	tb	Flour, all-purpose
1	sm	Onions; chopped
1/2	ts	Mustard, prepared
1/3	c	Heavy cream

INSTRUCTIONS

Soak partridges in cold water 3-4 hours. Place lentils in soup pot with
chicken broth, veal bones, carrot, parsnip and celery. Slowly bring to a
boil.
Cut smoked bacon into small dice and render fat. With slotted spoon
remove cracklings and set aside.
Dry partridges. Very quickly brown the whole bird in the bacon drippings,
giving them some color. Remove partridges and place in soup pot with
lentils.
Make a roux with the same fat used to brown the partridges and the flour
and onion. Add 1/2 cup cold water and whip until smooth.
When partridges and lentils are done, about 2 hours, add liquified roux.
Cook for an additional 10 minutes. Take out partridges and bone them.
Replace meat chunks in soup. Just before serving, whip mustard and cream
into the soup.
Note: partridges can be one of the toughest birds in the world, and the 2
hour cooking time may be longer. This is an excellent way to prepare what
would otherwise be a very tough bird.
MM and upload by DonW1948@aol.com / CBCH
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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