|
| Home
-> [Eastern European, Game, Hungarian, Poultry, Soups & Stews] -> [Becsinalt fogolyleves (quail soup) Recipe] |
| |
| |
Becsinalt fogolyleves (quail soup)
|
| Artist: |
_ |
| Categories: |
Eastern European, Game, Hungarian, Poultry, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 3
| | Quail | | 1
| tbsp | Butter, unsalted | | 1
| tbsp | Lard | | 2
| | Carrots, sliced | | 1
| small | Onions, sliced | | 1
| cup | Peas, shelled | | 4
| | Mushroom caps, sliced | | | - Boletus if possible | | 2
| tbsp | Flour, all-purpose | | 1
| tsp | Parlsey, flat, chopped | | 1
| pinch | Salt | | 6
| cup | Stock, meat | | 1/4
| cup | Sour cream |
|
Procedures:
| 1 | Clean quail and cut into serving pieces. | | 2 | Melt butter and lart in soup pot. | | 3 | Brown quail very rapidly for a few minutes; then add vegetables, mushrooms and ?cup water. | | 4 | Cook slowly, uncovered, until water almost disappears |
|
|
|
| |
| |
| |
|
|
|
|
|
|