Lencseleves Fogoyhussal (Lentil Soup With Par
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Lencseleves Fogoyhussal (Lentil Soup With Par
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Last updated 6/12/2012 1:27:20 AM. Recipe ID 62170. Report a problem with this recipe.
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      Title: Lencseleves fogoyhussal (lentil soup with par
 Categories: Soups/stews, Game, Fowl, Hungary
      Yield: 6 Servings
      2 ea Partridges
      1 c  Lentils
      6 c  Broth, chicken
      1 lb Veal bones
      1 md Carrots; peeled
      1 ea Parsnip; peeled
      1 ea Celery knob; peeled
    1/4 lb Bacon, smoked
      2 tb Flour, all-purpose
      1 sm Onions; chopped
    1/2 ts Mustard, prepared
    1/3 c  Heavy cream
    Soak partridges in cold water 3-4 hours. Place lentils in soup pot
  with chicken broth, veal bones, carrot, parsnip and celery. Slowly
  bring to a boil.
    Cut smoked bacon into small dice and render fat. With slotted spoon
  remove cracklings and set aside.
    Dry partridges. Very quickly brown the whole bird in the bacon
  drippings, giving them some color. Remove partridges and place in
  soup pot with lentils.
    Make a roux with the same fat used to brown the partridges and the
  flour and onion. Add 1/2 cup cold water and whip until smooth.
    When partridges and lentils are done, about 2 hours, add liquified
  roux. Cook for an additional 10 minutes. Take out partridges and bone
  them. Replace meat chunks in soup. Just before serving, whip mustard
  and cream into the soup.
    Note: partridges can be one of the toughest birds in the world, and
  the 2 hour cooking time may be longer. This is an excellent way to
  prepare what would otherwise be a very tough bird.
    MM and upload by DonW1948@aol.com / CBCH

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Recipe ID 62170 (Apr 03, 2005)

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