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Becsinalt Fogolyleves (Quail Soup)

Becsinalt Fogolyleves (Quail Soup) is built on Quail, Butter Unsalted, Lard, Carrots Sliced, and Onions Sliced. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3
• 1 tbsp
• 1 tbsp
• 2
• 1
• 1 cup
• 4
• 2 tbsp
• 1 tsp
• 1 pinch
• 6 cup
• 1/4 cup

Method (preview)

1. 1

   Clean quail and cut into serving pieces.

2. 2

   Melt butter and lart in soup pot.

3. 3

   Brown quail very rapidly for a few minutes; then add vegetables, mushrooms and 1/2 cup water.

4. 4

   Cook slowly, uncovered, until water almost disappears. By this time, quail should be quite done.

5. 5

   Add flour, parsley and salt; stir well. Add meat stock; bring to a boil.

6. 6

   Cook over very low heat for a few more minutes.

7. 7

   Just before serving, mix in the sour cream. Serve liver dumplings or marrow dumpling in the soup.

8. 8

   File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip