Try this Becsinalt Fogolyleves (Quail Soup) recipe, or contribute your own.
Suggest a better descriptionClean 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (69g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 164 | ||
Calories from Fat: 109 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.1g | 16 % | |
Saturated Fat 4.7g | 24 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 52.3mg | 16 % | |
Sodium 35mg | 1 % | |
Potassium 132.6mg | 3 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2g | ||
Protein 11.1g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 164
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