3 Quail
1 tb Butter, unsalted
1 tb Lard
2 Carrots — sliced
1 sm Onions — sliced
1 c Peas — shelled
4 Mushroom caps — sliced
– Boletus if possible 2 tb Flour, all-purpose
1 t Parlsey, flat — chopped
1 pn Salt
6 c Stock, meat
1/4 c Sour cream
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 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. MM and upload by DonW1948@aol.com / CH