Name: Lentil Soup with Partridge (Lencseleves Fogolyhússal)
Yield: 4 to 6 servings
Cuisine: Hungary
Ingredients: 2 partridges; 6 cups chicken broth; 2 tablespoons flour; 1 parsnip, peeled; 1 knob celery, peeled; ¼ pound smoked bacon; 1 pound veal bones; 1 medium-sized carrot, peeled; ⅓ cup heavy cream; ½ teaspoon prepared mustard; 1 small onion, chopped; 1 cup lentils

Preparation info

4 to 6
servings

Difficulty
Medium

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

2 partridges
1 cup lentils
6 cups chicken broth

Method

Soak partridges in cold water for 3 or 4 hours.
Place the lentils in a large soup pot with chicken broth, veal bones, carrot, parsnip and knob celery. Slowly bring to a boil.
Cut smoked bacon into small dice and render fat. With slotted spoon remove the cracklings and set them aside.
Dry the partridges. Very quickly brown the whole birds in