Becsinalt Fogolyleves (Quail Soup):
3 Quail
1 Tablespoon butter, unsalted
1 Tablespoon lard
2 carrots, sliced
1 small onion, sliced
1 cup peas, shelled
4 mushroom caps, sliced Boletus if possible
2 Tablespoons flour, all-purpose
1 teaspoon parsley, flat, chopped
1 pinch salt
6 cups meat stock
1/4 cup sour cream
Clean quail and cut into serving pieces. Melt butter and lard in soup pot. Brown quail very rapidly for a few minutes and 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.
Hungarian Liver Dumplings:
4 bird livers or 2 slices of calfs' liver
1 Tablespoon butter
1 egg
1 cup flour
1/2 small onion
Good sprig of parsley
1/2 teaspoon salt
dash of pepper
Cream butter and egg very thoroughly. Add flour until you have a nice dough. You may add a little more flour if needed. Grate the onion into the dough. Finely chop parsley into dough. Add 1/2 teaspoon salt and dash of pepper. Chop liver very fine. Add liver to dough. Cut into soup with teaspoon when the soup is boiling.
