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Becsinalt Fogolyleves (Quail Soup)
1 tb Butter, unsalted
1 tb Lard
2 Carrots; sliced
1 sm Onions; sliced
1 c Peas; shelled
4 Mushroom caps; sliced Boletus if possible
2 tb Flour, all-purpose
1 ts Parlsey, flat; chopped
1 pn Salt
6 c Stock, meat
1/4 c Sour cream
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.
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