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Hungarian Recipe of the Week: Becsinalt Fogolyleves (Quail Soup) |
"3 x Quail
1 tbl Butter, unsalted
1 tbl Lard
2 x Carrots, sliced
1 sm Onions, sliced
1 cup Peas, shelled
4 x Mushroom caps, sliced Boletus if possible
2 tbl Flour, all-purpose
1 tsp Parlsey, flat, chopped
1 pch Salt
6 cup Stock, meat
1/4 cup Sour creamClean 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."
More form the source: fooddownunder.com
24.01.2007
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