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Title: Nero Wolfe's Roast Quail Veronique
Categories: Meat Main
Yield: 6 Servings

6 Quail, dressed
  Salt
  Pepper, freshly ground
1 1/2cWild rice, cooked
1/2cButter, melted
2/3cDry white wine
1/2cVeal bouillon
1/2cPeeled green seedless grapes
12 Slices Fritz's bread (good homemade will do)
1/2lbBoiled Georgia ham

1>. Preheat oven to 450 deg.F. 2>. Wash and wipe the quail dry. Rub the insides with salt and pepper. Stuff each bird with the wild rice mixed with a little of the melted butter. Truss with butcher's cord. Put the quail in a shallow roasting pan, brush with butter, and roast for 5 minutes at 450 deg.F: lower the heat to 325 deg.F and roast for 20 minutes more, basting with additional butter. When done, remove from the pan and keep warm on a platter. 3>. Deglaze the pan with the wine and veal bouillon and bring to a boil. Lower the heat and, add the grapes, and simmer 5 minutes. Correct the seasonings. 4>. Fry the bread in a little butter and cut into triangles. Arrange the toast on a serving platter and cover with julienned slices of ham. Place the quail on top and spoon some of the sauce over them. Serve the rest of the sauce in sauceboat.

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