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Becsinalt Fogolyleves (Quail Soup)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BECSINALT FOGOLYLEVES (QUAIL SOUP)
 Categories: Soups/stews, Game, Poultry, Hungary, Submitted
      Yield: 6 Servings
 
      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
 
    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
 
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