Recipe - Becsinalt Fogolyleves (Quail Soup)

3 Quail
1 tablespoon Butter, unsalted
1 tablespoon Lard
2 Carrots; cut or sliced up
1 small Onions; cut or sliced up
1 cup Peas; shelled
4 Mushroom caps; cut or sliced up
Boletus if possible
2 tablespoon Flour, allpurpose
1 teaspoon Parlsey, flat; chopped
1 pn Salt
6 cup Stock, meat
One fourth cup 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 One half 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