You may also like
Categories:Viewed: 53 - Published at: 6 years ago
Ingredients
- 3 x Quail
- 1 Tbsp. Butter, unsalted
- 1 Tbsp. Lard
- 2 x Carrots, sliced
- 1 sm Onions, sliced
- 1 c. Peas, shelled
- 4 x Mushroom caps, sliced Boletus if possible
- 2 Tbsp. Flour, all-purpose
- 1 tsp Parlsey, flat, minced
- 1 pch Salt
- 6 c. Stock, meat
- 1/4 c. Lowfat sour cream
Method
- Clean quail and cut into serving pcs.
- Heat butter and lart in soup pot.
- Brown quail very rapidly for a few min; then add in vegetables, mushrooms and 1/2 c. water.
- Cook slowly, uncovered, till water almost disappears.
- By this time, quail should be quite done.
- Add in flour, parsley and salt; stir well.
- Add in meat stock; bring to a boil.
- Cook over very low heat for a few more min.
- Just before serving, fold in the lowfat sour cream.
- Serve liver dumplings or possibly marrow dumpling in the soup.
