Becsinalt Fogolyleves (Quail Soup)
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Becsinalt Fogolyleves (Quail Soup)
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Last updated 6/12/2012 1:07:51 AM. Recipe ID 34046. Report a problem with this recipe.
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      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 / CH

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Recipe ID 34046 (Apr 03, 2005)

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