Servings
6 s
Ingredients
- 3 Quail
- 1 tablespoon Butter, unsalted
- 1 tablespoon Lard
- 2 Carrots; sliced
- 1 small
- 1 cup Peas; shelled
- 4 Mushroom caps; sliced Boletus if possible
- 2 tablespoons
- 1 teaspoon Parlsey, flat; chopped
- 1 pinch Salt
- 6 cups Stock, meat
- 1/4 cup Sour cream
Directions
- 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 File ftp://www.idiscover.
- co.
- uk/pub/food/mealmaster/recipes/mmdja006.biz