Quail Soup (6 servings)

Ingredients:

3 Quail
1 table spoon butter unsalted
1 table spoon lard
2 carrots; sliced
1 small table spoon onions; sliced
1 cup  peas; shelled
1 cup mushroom; sliced - boletus if possible
2 table spoon Hungarian flour all-purpose
1 table spoon parsley table spoon flat; chopped
1 pinch Salt
6 cup beef stock
1/4 c Sour cream

Preparation:

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. Enjoy!!

Liver dumplings:

4 chicken livers or 2 slices of  calf's liver
1 table spoon butter
1 egg
1 cup of flour
1/2 small onion
1 cup good sprig of parsley
1/2 tsp. salt
dash pepper

Cream butter and egg very thoroughly. Add flour till 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 tea. salt and dash of pepper. Chop liver very fine. Add liver to dough. Cut into soup with teaspoon when the soup boiling.  Enjoy!!