Free Recipe Becsinalt Fogolyleves (Quail Soup)
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Becsinalt Fogolyleves (Quail Soup) Recipe
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
Becsinalt Fogolyleves (Quail Soup) Preparation
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
Cooking Temperature:
Recipe Serves: 6
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