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George Lang

Quail Soup

Becsinált Fogolyleves

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Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 3 quail
  • 1 tablespoon butter
  • 1 tablespoon lard

Method

  1. Clean the quail and cut into serving pieces.
  2. In a heavy-lidded soup pot melt butter and lard. Brown the quail very rapidly for a few minutes; then add vegetables and mushrooms and ½ cup water.
  3. Cook slowly, covered, until water almost disappears. By this time,

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