Ingredients
- 3 quail
- 1 lard
- 1,400 ml stock
- 200 gr peas shelled
- 60 ml sour cream
- 16 gr flour
- 8 gr butter
- 3 gr parlsey
- 1 gr salt
- 4 slices mushroom caps (sliced)
- 2 slices carrots (sliced)
- 1 slice onions (sliced)
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 half 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
