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-> [European, Game, Soups & Stews] -> [Lencseleves fogoyhussal (lentil soup with par Recipe] |
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Lencseleves fogoyhussal (lentil soup with par
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| Artist: |
_ |
| Categories: |
European, Game, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | 2 ea Partridges | | 1
| cup | Lentils | | 6
| cup | Broth, chicken | | 1
| lbs | Veal bones | | 1
| med | Carrots, peeled | | | 1 ea Parsnip, peeled | | | 1 ea Celery knob, peeled | | 1/4
| lbs | Bacon, smoked | | 2
| tbsp | Flour, all-purpose | | 1
| small | Onions, chopped | | 1/2
| tsp | Mustard, prepared | | 1/3
| cup | Heavy cream |
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Procedures:
| 1 | Soak partridges in cold water 3-4 hours. | | 2 | Place lentils in soup pot with chicken broth, veal bones, carrot, parsnip and celery. | | 3 | Slowly bring to a boil. | | 4 | Cut smoked bacon into small dice and render fat. | | 5 | With slotted spoon remove cracklings and set aside. | | 6 | Dry partridges. | | 7 | Very quickly brown the whole bird in the bacon drippings, giving them some color. | | 8 | Remove partridges and place in soup pot with lentils. | | 9 | Make a roux with the same fat used to brown the partridges and the flour and onion. | | 10 | Add ?cup cold water and whip until smooth. | | 11 | When partridges and lentils are done, about 2 hours, add liquified roux. | | 12 | Cook for an additional 10 minutes. | | 13 | Take out partridges and bone them. | | 14 | Replace meat chunks in soup. | | 15 | Just before serving, whip mustard and cream into the soup. | | 16 | note: partridges can be one of the toughest birds in the world, and the 2 hour cooking time may be longer. | | 17 | This is an excellent way to prepare what would otherwise be a very tough bird. |
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