A recipe for Becsinalt Fogolyleves (Quail Soup). Follow the simple recipe instructions for Becsinalt Fogolyleves (Quail Soup) shared by other home cooking experts.
Ingredients
3 Quail1 Tbs. Butter, unsalted
1 Tbs. Lard
2 Carrots, sliced
1 sm. Onions, sliced
1 c. Peas, shelled
4 Mushroom caps, sliced - Boletus if possible
2 Tbs. Flour, all-purpose
1 Tsp. Parsley, flat, chopped
1 pinch Salt
6 c. Stock, meat
1/4 c. Sour cream
Directions
Clean quail and cut into serving pieces. Melt butter and lard 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 at aol.com
