LENCSELEVES FOGOYHUSSAL (LENTIL SOUP WITH PAR

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Game

Amount Measure Ingredient — Preparation Method
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2 ea Partridges
1 c Lentils
6 c Broth, chicken
1 lb Veal bones
1 md Carrots — peeled
1 ea Parsnip — peeled
1 ea Celery knob — peeled
1/4 lb Bacon, smoked
2 tb Flour, all-purpose
1 sm Onions — chopped
1/2 ts Mustard, prepared
1/3 c Heavy cream

Soak partridges in cold water 3-4 hours. Place
lentils in soup pot with chicken broth, veal bones,
carrot, parsnip and celery. Slowly bring to a boil.
Cut smoked bacon into small dice and render fat.
With slotted spoon remove cracklings and set aside.
Dry partridges. Very quickly brown the whole bird in
the bacon drippings, giving them some color. Remove
partridges and place in soup pot with lentils.
Make a roux with the same fat used to brown the
partridges and the flour and onion. Add 1/2 cup cold
water and whip until smooth.
When partridges and lentils are done, about 2 hours,
add liquified roux. Cook for an additional 10 minutes.
Take out partridges and bone them. Replace meat chunks
in soup. Just before serving, whip mustard and cream
into the soup.

Note: partridges can be one of the toughest birds in
the world, and the 2 hour cooking time may be longer.
This is an excellent way to prepare what would
otherwise be a very tough bird.

MM and upload by DonW1948@aol.com / CBCH

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