Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.